Leeks - Corn - Melon - Celery - Carrots - Onion -

Sweet Potatoes - Delicata Winter Squash - Carmen Peppers -

Habanada Peppers - Lunch Box Peppers - Tomatoes 


Holy Smokes everyone!  Today marks the end of the most bountiful 16 weeks of EDGEWATER GROWN food!  As I am deeply in my postpartum/farming blur I truly did not see this end coming- I’ve been completely blindsided.  We wrap up our Summer CSA season today with Summer to Fall crops. A very strong reminder that the fields are still pumping out produce and it’s ok to hang on to summer as long as possible via watermelons and tomatoes and corn while simultaneously welcoming in winter squash and root vegetables.

FYI to all of you EF die-hards, our Farmstand closes for the season on Monday October 14th at 4:30pm- Bottomline here, you all have exactly 12 days to really get into the Fall spirit via pumpkins, 50# bags of potatoes, fresh ginger and hot peppers to warm you up on the chilliest of nights.  

(BUT BEFORE WE GET INTO OUR HEARTFELT SEND OFF) Wonderful news from the field:  our sweet potato crop is out of sight. We really and truly owe such high yields to our cat, Bernice.  The sweet potatoes are planted down at our house/farm in Cornish and they are protected by cat vigilante #1 trolling the fields every night, hunting all the vermin and bringing us too many broken up mice parts on our door-step.  Watching her at work, she embodies the actual definition of the term “bad-ass”. Historically, at least ¼ of our sweet potato crop gets chewed up by mice. So far, I have not seen one bite mark. CHEERS TO BERNICE WHO MIGHT BE THE HARDEST WORKING MEMBER OF EDGEWATER FIELD CREW.  

Bottomline here, shout to Bernice for night patrol BUT THE REAL SHOUT OUT OF THE SEASON GOES TO ALL OF YOU for choosing our farm to be your farm during this growing season.  (I realize this intro into my appreciation for yall feels incredibly cheesy, but I can’t help it- our CSA crew is the best crew). We LOVE growing food for all of you- really and truly!  In fact if we did not have FALL CSA starting up on Wednesday, OCTOBER 16th I would absolutely be crying over here. The CSA is essential to my feeling of community during a season when our heads are typically to the ground and our hands are moving as fast as they can, picking and bunching and washing and packaging.  The summer moves too fast around here and there is never enough time to just hang out - BUT - this group of CSAers that return year after year, help me feel connected to our greater Upper Valley.  Again, a huge thank you to you all for eating our food, being a part of our community, and taking a risk in your Summer time eats.

Happy Summer to Fall to Winter to Spring everyone!

(and for those staying on for the fall CSA, see you in a couple of Wednesday at the farmstand 5-6 pm


Habanada Peppers

Do not be fooled by the crinkly little orange peppers in the bottom of your blue ½ pints- these tiny bits of sunshine is pepper are actually sweet peppers and their flavor is phenomenal.  

THE FOLLOWING IS COPY + PASTED FROM THE BAKER CREEK HEIRLOOM SEED CATALOGUE  The world’s first truly heatless habenero! Bred by well known organic plant breeder Michael Mazourek. Habanada is the product of natural breeding techniques. This exceptional snacking pepper has all of the fruity and floral notes of the habenero without any spice (even the seeds are sweet and add to the flavor). These 2-3 inch tangerine fruits stole the show at the 2014 Culinary Breeding Network Variety Showcase, where the fruits were made into a stunning sherbert. This exotic new pepper is sure to be the darling of the culinary scene, making it an excellent choice for market farmers, chefs and foodies. 


Sweet Potato Gnocchi

YIELD:  4 appetizer servings

  • 2 medium sweet potatoes, baked

  • 1 large egg

  • 1/2 cup (50g) freshly grated Parmesan cheese

  • 3/4 cup (85g) King Arthur Unbleached All-Purpose Flour

  • additional flour, for rolling

  • 2 tablespoons (28g) butter, for frying

  1. Place baked sweet potatoes on a flat surface and slice to expose the interior. Scoop out the potato, being careful not to get large pieces of skin mixed in. A muffin scoop can be a great tool for scooping.

  2. Place the potato flesh into a potato ricer with the large hole screen and press through. If you don't have a potato ricer, use a potato masher or fork. Keep in mind you want the potato to be light and fluffy, as opposed to mashed.

  3. Cool the potato to lukewarm. Add the egg, mixing until well combined.

  4. With your fingers or a fork, gently work the freshly grated Parmesan cheese into the potato mixture. Use a light touch to keep the mixture from becoming too dense.
    Perfect your technique

Sweet Potato Gnocchi

  1. Sprinkle most of the flour over the mixture. Work it in with your fingers or a fork. You're looking to make a soft dough that just holds together. It's OK if there's flour still left in the bowl; you don't want to knead the dough thoroughly.

  2. Cover the gnocchi dough with plastic wrap and allow it to rest while you bring 2 quarts of water to a rolling boil. On another burner, melt 2 tablespoons butter in a large skillet. You'll need both the water and skillet ready to go when you start cooking the gnocchi, as they cook in just a few minutes.

  3. When the water is nearly boiling, use a baker’s bench knife to divide the dough into three tennis ball-sized pieces. Divide those pieces into smaller pieces, about the size of your index finger and about 1" long.

  4. Gently roll each gnocchi in flour to prevent sticking. Using a gnocchi board or fork, press grooves into each piece nd set it aside as you roll more pieces. Not sure how to use a gnocchi board? Head on over to our blog to check out the step-by-step photos.

  5. Place the gnocchi into the boiling water and stir gently. They'll sink at first, and after a few minutes will begin to float. Once all of the gnocchi are floating, cook for 1 to 2 minutes.

  6. Making sure the skillet is hot, use a slotted spoon or strainer to scoop up the gnocchi and place them in the hot butter. Fry until they turn golden brown on one side, then flip and cook for another minute or two. Serve hot with small pieces of feta, smoked mozzarella, or Gorgonzola cheese as topping; or with your favorite sauce.


Mirepoix is a combination of aromatic vegetables that gives a subtle background flavor to dishes such as soups, stews, and braises.

To make mirepoix: Rinse, trim, and peel vegetables -- typically two parts onion to one part carrot and one part celery -- then chop them into uniform pieces. The shorter the cooking time of your recipe, the smaller the pieces should be, so that they effectively infuse the foods with flavor.

You can add the mirepoix uncooked to stocks and broths for a light dose of flavor. To add richness to heartier stews and braises, "sweat" the vegetables first, cooking them with a little oil or butter over low heat until they start to release their juices into the pan.

Mirepoix, a French term, is only one of many possible variations. The Italian soffritto, like mirepoix, calls for onions, celery, and carrots, and sometimes pancetta and garlic. Mushrooms, parsnips, leeks, peppers, tomatoes, and garlic are all considered aromatic vegetables, and can be used in endless combinations.

The "holy trinity" includes onions, celery, and -- instead of carrot -- a bell pepper. This is used as a base of most soups and stews made in Louisiana, including gumbo. Green peppers were substituted because they're easier to grow in southern Louisiana.


  1. Smear a nut butter of choice (peanut, almond, etc..) into the celery stalk

  2. Top with raisens

  3. Watch the ants go march into your mouth, enjoy!



Carrots - Bok Choy - Corn - Melon - Grapes (!) - Onion - Garlic -

Carmen Peppers - Hot Peppers - Cherry/Red/Heirloom Tomatoes 





Attention World!  We are officially extremely small scale grape growers!  These grapes were planted 7 or so years ago. If you’ve ever taken the trip down River Road, you can spot them on the river side of the road headed south just above the first greenhouses.  Historically they’ve been surrounded on a sidehill with too tall poison ivy and grass making the tending of the grapes completely unappealing. Please note the poison ivy does not affect the outcome of the grapes, but it does affect where I travel.  Anyhow, George has been on top of mowing, and Ray has been on top of daily crop surveillance- and as a result every few days he arrives with a couple flats of grapes and I am completely blown away. These grapes have undergone massive disregard since year three of their life, yielding very little fruit.  But this year, on year 7 with just as little work put into them as any year, we got a crop!  Boom Shaka Laka! 

Bottomline Here:  “Adopt the pace of nature: her secret is patience.”   Ralph Waldo Emerson

In other news, welcome to mid September- a time in the season when nearly everything we grow is ripe for the picking and all flavors from the field are at peak “oh damn that’s good”.  This is also the time in the season where reality sets in and we have no choice but to recognize the change in the seasons. Leaf peepers love this time of year- and I’ve heard lots of light conversation about the cool crisp change in weather.  Pooh is ecstatic that he gets to don his nearly 8 month uniform of a navy or black long-sleeve turtle-neck (literally worn every day from now until May 1). But have you all forgotten this cold harsh tundra that we have chosen to live in? Have you forgotten that in just 3 months our sun will start to set just a few minutes after it rises (clearly an exaggeration but you get the point)? Have you forgotten that our January produces 0 fresh foods?  Gentle reminder here people: get on cooking large batch tomatoes, peppers, etc… So when we have reached the 1000th day of snow piles and ice sheets, we can pop open our freezer/pantry and remember a time of sunshine and green.  

Bottomline Here:  THINK AHEAD! order crops in bulk from our farmstand for your preservation/seasonal (winter) depression needs.  Think tomatoes (heirloom! Reds! Cherries! plums! ), peppers, green beans, cucumbers, corn, cabbage, broccoli, onions, raspberries, beets, carrots, etc…

ALSO YALL:  There is still room in our FALL CSA!! However, we are nearing the cut-off for sign ups so if you are considering joining the party, now would be the time!  If you have any questions about how it works, email me or ask anyone at the farmstand. CHEERS!



This past weekend we made the following shakshuka recipe in bulk.  It took 4 boxes of tomatoes, 2 bushels of sweet peppers, 1 bushel of onions, and 20 heads of garlic… From that amount we produced 46 qt jars of the following shakshuka sauce to be used in not only its traditional form (with poached egg, crusty bread or pita, salty cheese) but also as a base for the following meals:

Chilequiles - Chicken Tinga Tacos - Tortilla soup - Chili 


Shakshuka [Eggs Poached in Spicy Tomato Sauce] Serves 4 to 6

1/4 cup olive oil

3 jalapeños, stemmed, seeded, and finely chopped (OPTIONAL)

3 carmen peppers, stemmed, seeded and finely chopped

1 small yellow onion, chopped

5 cloves garlic, crushed then sliced

1 teaspoon ground cumin

1 tablespoon paprika

6 Tomatoes chopped

Kosher salt, to taste

6 eggs

1/2 cup feta cheese, crumbled

1 tablespoon chopped flat-leaf parsley

Warm pitas, for serving
Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

Your melon: Gentle reminder to leave it on your counter and allow it to ripen up before cutting in.  

Grilled Pepper and Torn Mozzarella Panzanella


4 1-inch slices bread, country-style

3 large red bell peppers, halved, seeds removed

1 medium red onion, peeled and cut into 1/2-inch wedges

3 tablespoons olive oil

Kosher salt and freshly ground black pepper


2 tablespoons sherry vinegar

1 garlic clove, minced

1/2 teaspoon sugar

1 tablespoon olive oil

1 tablespoons capers, drained (rinsed if salted)

4 ounces mozzarella, torn into bite-sized pieces, or 4 ounces bocconcini

Fresh herbs — snipped chives, basil, or parsley or a mix thereof — to finish (optional)

Prepare vegetables: Place bread, pepper halves, and onion wedges in a large bowl and drizzle with 3 tablespoons olive oil, then sprinkle 1 teaspoon kosher salt and many grinds (or about 1/4 teaspoon) black pepper. Use your hands to toss everything together until oil coats everything.

To grill: Heat your grill to medium-high, or if yours is small and dinky like mine, high heat. Spread peppers and onions across grill grates and grill, lid down, flipping as needed, until onions are charred in spots (they’ll be done first) and peppers are blistered and blackened in many spots and beginning to soften. Transfer onions to a plate as they’re done; transfer peppers to a bowl. Use bread in bowl to swipe up any excess salt, pepper, and/or oil in it and place slices on grill. Grill until toasted on both sides. Transfer to plate with onions.

No grill? You can do all of the above under your broiler, or in your oven at 450 degrees F. Broilers vary wildly in how robust their heat is, so keep an eye on it. Vegetables tend to take longer in the oven, up to 40 minutes, but check in at 20 to be safe. In both cases, turn vegetables and bread as needed to get an even color.

Marinate peppers: Place foil or a lid over peppers in bowl to trap heat. Once they’re cool enough to handle, remove as much of the skin as you can. This is unquestionably the most annoying part so do only as much as would bother you to have to eat. (For me, this is almost every speck but you’re probably less crazy.) Cut peppers into 1/2- to 1-inch wide strips.

In the bottom of a large bowl, whisk together sherry vinegar, remaining 1 tablespoon olive oil, sugar, about 1/4 teaspoon kosher salt (and more to taste), and garlic. Add capers. Add peppers to bowl and let them marinate for as little as 5 minutes or up to a day, even. The longer they souse, the more pickled they’ll taste. After 5 minutes, however, they still have plenty of flavor.

To assemble and serve: Shortly before you’re ready to eat the salad, add onions to the bowl with the peppers. Tear bread into chunks and add to bowl, along with mozzarella. Mix gently, making sure the dressing coats the bread. Taste and add more seasoning if needed. Finish with herbs and serve in big heaps.






Carrots - Shishito Peppers - Eggplant - Potatoes - 

Carmen Peppers- Cherry/Red/Heirloom Tomatoes - Kale


True signs of Fall this week!  First and foremost, we began the winter squash harvest.  We will mostly likely be picking up pumpkins, gourds, butternut, acorn, hubbard, etc for the next week or so.  Also on the horizon is the great 2019 potato harvest!! On Monday, Mike, Ray, and Hobbes dusted off the old potato digger and brought it from our spot in Cornish, to the home farm on River Road.  The harvester is quite the massive orange beast. When parked and under cover, it becomes a questionably safe jungle gym standing 100 feet tall (obviously I exaggerate, but still it’s huge). However living in our barn and acting as a massive toy for our 3 year old is not what this machine is built for (sorry kid).  Off to the fields it will go, scooping up every bit of potato in its tracks- pretty impressive and a far cry from hand digging. In other field crew news, Ramone got a tattoo on Sunday and is supposed to keep it clean… while digging and sorting potatoes (how?). Also, we missed Jasper’s Birthday but celebrated it extra hard the next day with Chinese food and the traditional ice-cream cake.  And lastly, I pulled the first sweet potatoes from the field, roasted them and heads up Fall CSAers, they are perfection. 


Blistered Shishito Peppers

(fave recipe alert)

This blistered shishito peppers recipe couldn't be easier to make. Don't be shy with the salt though.


  • 2 tablespoons extra-virgin olive oil

  • 3 cups whole shishito peppers or Padrón chiles

  • Flaky sea salt

ingredient info

  • Fresh shishito peppers are available at some farmers’ markets and at Japanese markets.


  • Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Cook peppers, turning occasionally, until they begin to blister on all sides. Sprinkle with salt and serve immediately.

Tuscan Kale Chips


Walk away from the vending machine—and let these crunchy kale chips satisfy any strong snack cravings you have on slow weekday afternoons.

  • 12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed

  • 1 tablespoon olive oil

  • Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.

Stuffed Eggplant Parmesan


If you’d like to make your own tomato sauce, here’s how I do it: Heat 2 tablespoons olive oil in a pot over medium, add 2 minced garlic cloves, 1 teaspoon kosher salt, and a pinch or three of red pepper flakes, and a little dried oregano, if you wish. Cook for one minute. Grate any and all tomatoes you have in your kitchen into your pan (it will splatter, be careful) and stir. Cook at a simmer for 5 to 10 minutes, until you get the saucy consistency you want. 

  • 2 medium eggplants (about 3/4-pound each); use more if fairytale (small) eggplants

  • Olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 3 garlic cloves, minced

  • 1 small yellow onion, finely chopped (about 1 cup)

  • 1/2 pound ground sausage meat (I use mild Italian pork or chicken)

  • 1 1/2 cups tomato marinara sauce, prepared (use your favorite brand or the recipe in Notes)

  • 1 handful fresh basil leaves, torn

  • 2 tablespoons panko-style breadcrumbs

  • 6 ounces (about 1 1/3 cups) low-moisture mozzarella, coarsely grated, divided

  • 2 ounces (about 1/2 cup) finely grated parmesan, divided

Prepare your eggplant: Heat oven to 400°F. Cut each eggplant in half lengthwise. Use a paring knife to outline a 1/2-inch border all around the eggplant half, then use a spoon or melon baller to remove the eggplant flesh, being sure not to cut through the bottom as you create boats out of the eggplant halves. Rub each half with a little olive oil and season with salt and pepper. Arrange halves cut sides up in a lasagna pan, 9×13-inch baking dish, or 3-quart casserole dish and roast until eggplant is tender and browned at edges, about 25 to 30 minutes. Leave oven on.

Make the filling: While the eggplant roasts, prepare the filling. Chop the scooped-out eggplant flesh into about 1/2-inch chunks and set aside. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add onion and cook for 3 to 5 minutes, until translucent. Add garlic and cook 1 minute more. Add sausage meat and use your spoon to break it up and cook it just until no longer pink, about 3 to 4 minutes. Add chopped eggplant, season the mixture well with salt and black pepper, and cook, stirring as needed, until eggplant is soft and wants to stick to the pan, about 7 minutes. Add 1/2 cup of prepared marinara sauce and a bit of the basil and warm through. Taste and adjust seasoning if needed. Remove from heat and mix in half the mozzarella and parmesan.

Assemble and finish: When eggplant boats are soft, remove them briefly from their dish and pour remaining 1 cup prepared marinara sauce in the bottom and stir remaining basil into it. Arrange eggplant boats back in dish and stuff them with as much filling as you can (you’ll probably have a little extra which can be baked in a smaller dish). Sprinkle stuffed eggplants with remaining mozzarella and parmesan. Drizzle a teaspoon of oil and pinch of salt over the breadcrumbs and stir to evenly coat the crumbs, then sprinkle them over the cheese.

Bake stuffed eggplants for 10 minutes, just to marry the flavors, and then run under your broiler until brown and blistered on top, anywhere from 2 to 5 minutes, depending on how robust your oven is.

Serve: Let eggplant rest for 5 minutes before serving, spooning some extra sauce from the pan over each.

Do ahead: You can assemble this dish up to two days before baking it, and it also reheats well, keeping in the fridge for 2 to 4 days (the smaller length of time if you assembled it two days earlier). I haven’t frozen this dish but expect it to freeze well.



Leeks - Parsley - Watermelon - Carrots - Carmen Peppers- Cherry/Grape Tomatoes - Kale 


The change in the weather has taken a real edge off the farm this past week.  With cooler temps, the crops are slower to ripen, therefore the push to harvest is not as dire.   This translates to more time for things like Fall prep, starting the work day at 7am instead of 6am, eating an actual breakfast, and (personally) picking unnecessary crops like husk cherries that are reserved for me and my three year-old (maybe just maybe we will share with others).  Also noteworthy, the light levels! Truth be told, we have no choice but to start at 7 because if we started at 6 we would all need head-lamps and pounds on pounds of coffee (we’re tired). I mean, don’t get me wrong, we are still swimming in cherry tomatoes and up to our ears in peppers but, the chill in the air does allow a good calm breeze to pass through field crew as we head into Fall.  In other news, one of our CSA drop-offs, Brownsville Butcher & Pantry is throwing a North Country Boil Party this FRIDAY serving clams, blue crabs, and oysters (sourced from Long Island) alongside zero gravity beer 5p-9p.  I hope to go and pretend it’s our harvest party (if we were all fisherman and lived on the coast).  Go for the food and stay for our own favorite farmer (and dad-in-law) Pooh Sprague on the bass guitar ripping northern bluegrass classics with his band of old time rockers the 4 Hoarse Men.   



OMG FRIENDS DO I HAVE A HEAVEN SENT DISH FOR YOU ALL TO TRY!!.  This one is inspired by Grace, one of our dear farmstand Summer employees who approached me one afternoon in early August as I was dropping off mesclun mix.  She spoke of roasted leeks. A simple perfect dish. At this point the idea of turning on my oven seemed impossible, but a month later, 20 degrees cooler, I gave it a go, and wtf took me so long to know about this?!?!  The aroma alone will blow your socks off. Anyhow, read on for a more complete recipe for the absolute easiest most melt-in-your-mouth experience you can have with an allium.  

Roasted Leeks Source: Whole Living, April 2011

These flavorful roasted vegetables can be added to soups, salads, sandwiches, or served as a side dish. 

1 bunch leeks, tough green leaves trimmed, stem end quartered lengthwise

1 tablespoon extra-virgin olive oil

Coarse salt and freshly ground black pepper

  • 1. Heat oven to 425 degrees. Arrange leeks on a baking sheet. Drizzle with oil and season with salt and pepper. Roast, flipping once, until caramelized and tender, 10 to 12 minutes.

  • (THAT'S IT!!)



  1. Place your rack toward the top of the oven, and then preheat the broiler.

  2. Place the red peppers on a parchment-lined baking sheet and roast for about 20 minutes, turning the peppers halfway through. You want your peppers to be completely charred (black) on the outside. Oven temperatures (especially broilers) vary, so be sure to keep an eye on them since some might cook faster or slower.

  3. Remove the pepper from the oven and cover with a piece of foil, and allow them to sit for about 20 minutes. This will essentially steam the pepper and make the skins much easier to remove.

  4. Remove the foil, and make sure the peppers are cool enough to handle. Then, with a trash can nearby, remove the tops and seeds of the peppers, along with the charred skin (which should peel off easily). Then, transfer the peppers to a cutting board and cut them into sizes that you like. I prefer long strips.

  5. You have several options for storing your roasted red peppers. First, you can use them right away. Second, you can store them in an air-tight container in the fridge. I like to store them in a mason jar with a drizzle of olive oil. They should keep for 1 to 2 weeks in the refrigerator. Or, you can freeze your roasted peppers by placing them in a freezer bag. They will keep for a couple of months in the freezer.



The sweet peppers are coming in hot right now and if you feel super inspired after your roasting, this is the PERFECT SAUCE to make now, eat now, or freeze for later- I am sure you could can this as well, but I have not- so therefor, I am no authority on the subject- read on!

  • 1 small garlic clove

  • roasted red peppers

  • 2 tablespoons freshly-squeezed lemon juice

  • 1/4 cup extra-virgin olive oil

  • 1 tablespoon tomato paste

  • 1 teaspoon kosher salt

  • 1/2 cup slivered almonds, toasted


  2. To take the bite out of garlic, blanch in a small saucepan of boiling water for 30 seconds, then scoop it out.

  3. Add all of the ingredients to a blender, and blend until smooth.

(ABOVE RECIPE SUGGESTION FROM CLAIRE WHO MAKES THIS RECIPE ON THE REGULAR AND FOUND IT IN THE BOOK, Ready or Not: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo by Michelle Tam and Henry Fong, copyright © 2017. Published by Andrews McMeel Publishing, LLC.  

The original recipe calls for shrimp to dip it in, but in my former life I studied marine conservation and the effects of shrimp trawling are devastating, so pass on the shrimp and dip your carrot instead.  



Bok Choy - Basil - Scallions - Chinese Eggplant - Melon - 

Carmen Peppers - Corn - Tomatoes (Heirloom, Plum, Cherries)


If you are into a weekly harvest party celebrating all things fall, this CSA is for you. 


WHO:  this CSA is open to all seasonal food lovers

WHAT:  FALL CSA... our most beloved CSA.  

This year we intend to include fresh bread - prepared foods (think pesto, salsa, soup, sauce, etc...) - a treat of local apples - along with our abundance of fall vegetables (root veggies, winter squash, etc..) - newsletter + recipes.

WHERE:  at our FARM STAND up on 12A.

WHEN:  Wednesdays, 5-6 p.m (and one Tuesday 5-6pm before Thanksgiving)

Beginning October 16- November 26

With a special end of season Holiday Pick up on


HOW:  We harvest, and prep, and bake- you arrive at the farmstand with a box or bag to collect your share.

WHY:  Though the farmstand closes for business around Indigenous Peoples Day, we still have so much food in the fields- let's dig it, pick it, cook it, and eat it!


You can sign up for 1, 2, 3, 4, 5, or 6, or 7 weeks.

COST PER WEEK: $43     COST FOR 7 WEEKS: $280 (savings of $21)

Sign up at the stand- bring check or cash!



If your melon looks green on the outside, treat it like an unripe tomato, and leave it out on your countertop to ripen up.  You will know when your melon is ready when the color turns from greenish to light tan and the sweet smell of Summer effuse from its outer rind.   


Get roasting yall.  Please join me (from the comfort of your own kitchen) in my new nightly tradition of roasting two cookie sheets of tomatoes per night.  Currently my oven is 2 hours and 45 minutes into roasting this evening’s batch of cherry tomatoes. I have the temp set at 255. It’s slow to roast, the cherries go for about 3-5 hours and bake until whoever is the last one to bed turns off the oven.  Leaving the cherry tomatoes in the oven overnight allows these bad boys to take in a bit more heat and slowly cool down for super easy packaging/clean up. You can store these bad boys either in a jar in your fridge to eat right away, or thrown them into a ziplock for winter retrieval.  I am a big fan of freezing them in ball jars- if you go this route make sure to leave enough head space to avoid cracked jars due to expansion during the freezing process. AND IF YOU ARE SUPER MOTIVATED, can your cherry tomatoes and store on your pantry shelf like the New England super hero that you are.  

bok- choy:  One of my ALL-TIME FAVE greens.  Can be enjoyed, eaten raw, chopped into eggs, plunged in a soup, etc… Also, makes a perfect addition to any curry/stir-fry etc…

In FACT, you have all the ingredients for a quick summer stir-fry: bok-choy, eggplant, scallions, tomato, basil, peppers.  Throw everything in a wok/pan and lightly fry with sesame oil and (if you’ve been following along with these newsletters) coconut aminos!!  Just add rice. For a more mature actual recipe, see google.


(this recipe does not call for bok choy, but do yourself a favor, chop and add it in once the eggplant starts to soften)

  • small long Asian eggplants, sliced into 1 1/2-cm (a little more than 1/2-inch) rounds

  • 1 tablespoon grapeseed oil

  • 4 scallions

  • 1 clove garlic

  • 2 tablespoons finely grated ginger

  • 1 serrano chile

  • 5 small tomatoes, peeled and finely chopped (see note)

  • 2 tablespoons coconut or dark palm sugar

  • 2 tablespoons tomato paste

  • 1/2 teaspoon fine sea salt

    Curry Sauce

  • 2 tablespoons grapeseed oil

  • 1 medium red onion, finely sliced

  • 1 400-milliliter can coconut milk

  • 1 serrano chile, thinly sliced

  • 1/2 cup roughly chopped coriander (cilantro)

  • 4 kaffir lime leaves, stem removed, finely shredded

  • 1 tablespoon gluten-free soy sauce

  • Juice and finely grated zest of 1 lime

  • Sea salt and freshly ground black pepper

  • Steamed jasmine rice and fresh herbs, to serve

  1. First up lay the eggplant slices out onto a tray in a single layer. Sprinkle with a little salt and set aside for 30 minutes. Rinse off salt and pat eggplant slices dry with a clean tea towel or paper towel. To make the tomato paste, heat oil in a medium saucepan over medium heat. Add spring onion, garlic, ginger, and chile, and cook, stirring often, for 3 to 4 minutes or until tender. Add chopped tomatoes, sugar, tomato paste, and salt, and continue to cook for a further 6 to 8 minutes or until the tomatoes are pulpy. Remove from the heat and purée with a stick blender to a fine paste.

  2. Wash out the saucepan quickly and return to the heat over medium. Add the oil for the curry sauce. When hot add the eggplant (aubergine) slices and red onion and cook, stirring often for 8 to 10 minutes or until the eggplant is starting to soften. Add the coconut milk, prepared tomato paste, sliced chile, chopped coriander (cilantro), kaffir lime leaves, soy sauce, and lime zest and juice. Reduce heat to a simmer and cook for 15 to 20 minutes or until the eggplant is meltingly tender. Add a touch of water at any stage if the sauce is thickening up too much. Taste and adjust seasoning, adding more salt/pepper, chile, lime juice, or sugar if needed to get the right balance of flavors. Serve hot over jasmine rice, scattered with coriander leaves, Thai basil, sliced chile, and a wedge of lime to squeeze.

  3. Note: To skin tomatoes; remove the hard core at one end and make a cross slit with a sharp knife on the other round end. Submerge into boiling water for 30 to 45 seconds, remove, and run under cold water. The skins should now slip off easily.



Eggplant - Basil - Onion - Melon - Melon - Zinnias

Tomatoes (Heirloom, Plum, Cherries) - Carmen (sweet) Pepper - Garlic - Potatoes


CSAers!!  This week’s newsletter, we are skipping the farm talk and heading straight to recipes due to ALL THE TOMATOES.  Consider this your, SAUCE week! However, it would be silly to not mention all the back to school/cool weather vibes happening right now.  Bottomline, Fall is in the air and our beloved FALL CSA is just around the corner. CLICK HERE FOR ALL THE FALL CSA INFO



Recipe by Andy Baraghani

  • 1 ciabatta loaf or other crusty bread

  • 3 Tbsp. extra-virgin olive oil, plus more for drizzling

  • 2 garlic cloves, halved crosswise

  • 2 lb. heirloom tomatoes, cored

  • Flaky sea salt

  • Freshly ground black pepper, chopped oregano, and/or oil-packed anchovy fillets (for serving; optional

  • Preheat oven to 300°. Holding a bread knife so it’s parallel with work surface, slice ciabatta in half lengthwise (like opening a book). Slice each piece in half lengthwise down the center, then cut each strip on a diagonal into 4 pieces (you should have 16 pieces total).

  • Drizzle 3 Tbsp. oil over bread and rub each piece to evenly distribute oil. Place bread on a rimmed baking sheet and bake until lightly browned and dried out, 30–40 minutes. Rub warm toast with cut sides of garlic; set aside.

  • Meanwhile, slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater into a medium bowl until all that’s left are the flattened tomato skins. Finely chop skins and mix into grated flesh; season very generously with salt.

  • Spoon a generous amount of tomato sauce over each toast (you may have some left over). Let sit at least a minute or two so bread can absorb some of the juices. Drizzle with oil, sprinkle with more salt, and top as desired.


(All time fave) red tomato sauce


Olive Oil



Salt to taste

  1. Chop GARLIC & saute in olive oil over medium low heat until fragrant

  2. With a box grater, on the big grate side, grate TOMATOES directly into pan with olive oil and GARLIC.

  3. Simmer 10-15 minutes, or until it’s reached the consistency you want.

  4. Salt to taste.  

  5. Add slightly undercooked pasta & finish in sauce.  Serve with torn basil.  

OPTIONAL: add anchovies, chopped kalamata olives, hot pepper flakes, and capers to the garlic saute for puttanesca sauce!

CLAIRE’S NOTES: Also dynamite as tomato soup with a grilled cheese sandwich. 

ANOTHER NOTE: Instead of grating tomatoes, I often coarsely chop whole tomatoes, only removing the stem portion, then hit the sauce with an immersion blender.  The tomato skins add a special perfume to the final sauce that is pretty addictive.  

Marcella Hazan's Tomato Sauce With Onion & Butter


“there’s always one or two people who aren’t happy unless it cooks forever.  This one is very sweet and tastes like (homemade) chef boyardee to me.”

  • For the Sauce

  • 2 pounds fresh, ripe tomatoes, prepared as described below (FYI, you have 4-5lbs of plum tomatoes with your CSA) 

  • 5 tablespoons butter

  • 1 medium onion, peeled and cut in half

  • Salt to taste

For the Sauce

  1. Put either the prepared fresh tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.

  2. Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.

  3. Taste and correct for salt. Before tossing with pasta, you may remove the onion (as Hazan recommended) and save for another use, but many opt to leave it in. Serve with freshly grated parmigiano-reggiano cheese for the table.

Making Fresh Tomatoes Ready for Sauce

  1. The blanching method: Plunge the tomatoes in boiling water for a minute or less. Drain them and, as soon as they are cool enough to handle, skin them, and cut them into coarse pieces.

  2. The freezing method (from David Tanis, via The Kitchn): Freeze tomatoes on a baking sheet until hard. Thaw again, either on the counter or under running water. Skin them and cut them into coarse pieces.

  3. The food mill method: Wash the tomatoes in cold water, cut them lengthwise in half, and put them in a covered saucepan. Turn on the heat to medium and cook for 10 minutes. Set a food mill fitted with the disk with the largest holes over a bowl. Transfer the tomatoes with any of their juices to the mill and puree.




Eggplant - Lettuce - Onion - Melon - Corn - Tomatoes (Heirloom, Red, Cherries) - 

Cukes - Parsley - Purple Pepper - Cayenne Pepper


For the past couple of years, we’ve been pretty committed to having the field crew take proper breaks at proper hours.  For example, Rather than stopping for lunch after the full pick is over- around 3pm, we make sure to call it around noon.  This might not come as a shock to anyone reading this, as it is basic humanitarianism 101, however I spent the majority of my 20’s eating lunch at 3pm after starting at 6 or 7am.  I think a couple of weeks ago I mentioned that farming is partly masochistic… still applies.  

Anyhow, it has been years since the crew took a late lunch, but today there was just too many tomatoes and the picking was too damn good.  The crew didn’t come back from the field until well after 3. As a result, there are stacks on stacks of crates filled with tomatoes with MASSIVE industrial grade fans blowing turbine winds to ward off any fruit flies that dare try to land.  It’s a pretty impressive show. All this said, for those of you (like me) who have a deep love for roasted cherry tomatoes, plum tomatoes, all tomatoes, now would be the time to order your canners, your flats of cherries, etc… for roasting, saucing, salsa-ing, preserving.  The number at the farmstand to place your order is: 603-298-5764

Also I want to mention the white residue on your cherry tomatoes is from sanidate.  Sanidate is the combination of two compounds; Hydrogen peroxide and Acetic Acid. The two chemicals combine to form a new compound, Peracetic acid.  We run this product, sanidate, through our pack-shed wash line. We do this in order to insure that our crops arrive to your plates with 0 traces of pathogens (e.coli, salmonella, listeria, etc…).  No, we are not pooping on our crops, running them through sanidate, and calling it a day- but this way, we can protect ourselves and the community that eats our food if, say a deer or bird uses our fields as its bathroom.  Also, sanidate is becoming the standard in most packsheds across the country being used by organic and commercial growers alike. Bottomline, this stuff is super safe. And it breaks down to air and water while drying.  HOWEVER, we are seeing that it leaves a little residue behind- if this bothers you, by all means, be safer than safe and wash your veggies!!  And if it doesn’t bother you, well, bottoms up!   






1-4 T. Tahini

2 T. Olive Oil

Salt to taste

  1. On the grill or in the broiler, cook eggplant until it looks like a deflated tire.  Don’t worry if you get some charred bits, those add flavor.

  2. While the eggplant cools, combine lemon juice, garlic, tahini, and olive oil in a food processor (immersion blender will work as well).  Blend away!

  3. Pull stem off of eggplant, and add to the food processor continuing to blend.  

  4. Add salt and garnish as desired (perhaps with flat leaf parsley?!)

  5. Serve with veggies, crackers, pita, falafel, the list goes on…  

Grilled Eggplant, Tomato and Parsley Salad


  • 1 medium eggplant (1 pound), halved lengthwise and sliced crosswise 1/2 inch thick

  • 3 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • Halved grape tomatoes

  • Coarsely chopped flat-leaf parsley

  • Fresh lemon juice

Light a grill or preheat a grill pan. Brush the eggplant slices on both sides with the olive oil and season with salt and pepper. Grill the eggplant over moderate heat for about 6 minutes, turning once, until lightly charred and tender. Transfer the eggplant to a bowl. Add tomatoes, parsley and lemon juice, season with salt and pepper and toss.

Slow-Roasted Tomatoes 



I know what you’re going to say: “You want me to turn on my oven in the middle of the summer for three freakin’ hours? Are you insane?” And all I can say is, well, yes, but also the oven is so low that I swear it won’t heat up your apartment (house) in any noticeable or annoying way.

  • Cherry, grape or small Roma tomatoes

  • Whole gloves of garlic, unpeeled

  • Olive oil

  • Herbs such as thyme or rosemary (optional)

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.

Bake the tomatoes in the oven for about 3 hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.

Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.


Pick List: 

Carrots - Eggplant - Cabbage - tomatillo - cilantro - kale - assorted tomatoes - corn - flowers





Pop-up PYO Blueberry “glean” is this Saturday MORNING!  

 --Open to the entire Edgewater Farm C.S.A. community--

WHERE:  if you are coming from the North End of River Road, go past the Greenhouses and McNamara Dairy- turn at the Cemetery.

THE ADDRESS for all your googling: 355 River Road/ Plainfield, NH

WHEN: This Saturday MORNING!!!, August 17th.. 10am-NOON ;  rain or shine though we will cancel in case of thunder and lightning

HOW: You pick!  Bring your own containers, we will have zero supplies for you to pick into.  FYI, if you have a used yogurt container and a shoelace, poke holes in the yog. container and make yourself a picking necklace- it’s fashion forward and an extremely efficient way to pick.  Very hip, all the kids are doing it.  

WHY: So many reasons, here are a few... because it's awesome, the berries are free and delicious, it's August, and this is what you in August pick and preserve!

OTHER NOTES: it is so hot- especially underneath the blueberry net- come prepared! Large brim hats and water bottles and sunscreen are strongly encouraged!!

email me if you have any questions at all (jenny@edgewaterfarm.com)


As the collegiates among us head back to their various campuses, we are in desperate need of filling some major gaps at the FARMSTAND. Please send an email to info@edgewaterfarm.com if you are a hard worker who is excited about not only washing, sorting, and slinging vegetables but also, eating good food, talking about eating good food, working on your feet, lifting bushels of winter squash and laughing a lot with Allie, Sarah, and the gang.  FOR MORE INFO ON JOB REQUIREMENTS CLICK HERE:

AND LASTLY, Please do us all a favor and pray for rain on our fields.


Claire’s greatest tomatillo salsa





4 tablespoons CILANTRO

Salt to taste

  1. Boil tomatillos and jalapenos until tomatillos are soft, drain water out

  2. Take all ingredients and blend to desired consistency

  3. Shoot me an email and thank me for the easiest/tastiest salsa recipe of all time.

Eggplant with dengaku miso


serves 4 as part of a shared meal

1 eggplant 

1 tbsp rice bran oil or other vegetable oil

Toasted white and black sesame seeds, to serve

1 tbsp finely chopped chives, to serve

Light dengaku miso (makes extra)

100g white miso (or other light-coloured miso)

2 tbsp sake

2 tbsp mirin

2 tbsp sugar

 Dark dengaku miso (makes extra)

100g hatcho miso (red miso)

2 tbsp sake

2 tbsp mirin

2 tbsp sugar

Heat your oven to 180C.

Using a sharp knife, trim a little off the “cheek” of each eggplant half to make a flat base so it sits level on the baking tray. Score a cross-hatch pattern in the open face of the eggplant. Drizzle with the oil and bake for 45 minutes to 1 hour, until the eggplants are tender but still holding their shape.

For the light dengaku miso, mix the ingredients in a small saucepan with two tablespoons water and bring to a simmer. Simmer for a few minutes, stirring regularly until the mixture thickens to a very thick, but still pourable, consistency. Transfer to a bowl and set aside.

Rinse the pan and repeat the process for the dark dengaku miso.

When the eggplant is cooked, generously top one eggplant half with the light dengaku miso, and the other with the dark dengaku miso.

Switch the oven to a hot grill setting. Return the eggplant to the oven and grill for about five minutes, or until the miso is bubbling.

Transfer the eggplant to a serving plate. Scatter the light dengaku miso with black sesame seeds and the dark dengaku miso with white sesame seeds. Sprinkle all the eggplant with chopped chives and serve.

Note: The colour of miso paste is often a good guide to its flavour. A dark miso is made with a higher proportion of soy beans and will be strong and savoury, while a paler miso will have higher proportions of other grains such as barley or rice and have a milder flavour.


Yes, this is bolted cilantro- yes, the flavor is a little bitter in comparison to the more youthful cilantro you commonly see at the stand/store/in your tacos BUT, I was desperate to include cilantro in your share this week AND stripping the leaves from the stems will absolutely enhance all your cilantro garnished dishes especially the above recipe for salsa VERDE.

Your tomato quarts:

If you get tomatoes today in your quart that are still firm and light colored then i encourage you to hold off on eating them right away.  Instead, leave them on your countertop to ripen to perfection. INFACT, as a Edgewater Farm CSAer, I would like for you to take the tomato oath to never ever ever put your fresh tomatoes in the fridge.  TRUST ME.    



Pick List: 

Summer Squash - Eggplant - Pickling Cucumbers - BlueBerries -

 Onions - Peppers - Beets - Garlic - Dill - Cabbage


Yall- it’s August.  With cooler nights and slightly shorter days, I am a little bummed by the impending turn of seasons.  This bummed feeling is a mix of pre-seasonal-depression and Summertime FOMO (for the over-millennial crowd, fomo stands for “fear-of-missing-out”).  For me, this FOMO set in pretty hard at the beginning of the month when I realized I had yet to put up any food for the Winter Pantry. Typically, by this time I have jars upon jars stacked with garlic scape pesto and a freezer full of frozen berries… but this year, oooof, I guess I just got lazy (ha!).  So I sent an email to my dearest canning crew, pleading with them to hang out with me (because processing and pickling is better when done in packs, with cold adult beverage in hand). So, this being said, let’s all help each other seize the season, come together over our insane number of pickling cukes this week (and last), and put sh*t up.  Post your pickling adventures on instagram, or the fbook, and tag us!!! I’d love to see how yall deal with the onslaught of vine crops and the like! For the Tips section, I am including a few of my personal favorite dill pickle recipes and a copy of a hand out from the good folks behind The Gefilteria (CHECK OUT THIS COOKBOOK, IT IS INSPIRING AND DROOL-INDUCING).

Moving on from my pickling hopes and dreams, the past week was spent harvesting an amazing amount of blueberries well past dusk, weeding the newest planting of greens and brassicas and our perennial crop of strawberries, seeding carrots, praying for rain, and realizing that the Cornish Fair is less than 2 weeks away.  


(quick) DILL PICKLES from the cookbook TART & SWEET

4 cups white vinegar

2 cups water

¼ cup kosher salt

4 ½ pounds cukes


3 cloves garlic

3 dill heads or 4-5 dill sprigs

1 tablespoon yellow mustard seed

1 tablespoon brown mustard seed

1 teaspoon dill seed

1 teaspoon black peppercorn

  • Bring the vinegar, water, and salt to a boil in a medium reactive pot. Stir to dissolve the salt.

Place Garlic, dill, and spices in each hot jar.  Pack cukes in as tightly as possible without crushing.  Pour in boiling brine, leaving ½ inch headspace. Make sure the cukes are submerged in brine.  


Calls for caraway instead of the mustard seed… I am actually leaning towards caraway seeds rather than mustard for my next pickling adventure because that classic caraway flavor found in rye bread or saurkraut seems completely appropriate and potentially awesome here.  




(this includes me)

Pickling and Fermentation 101

Presented by Jeffrey Yoskowitz of The Gefilteria

 author of The Gefilte Manifesto: New Recipes for Old World Jewish Food

Lacto-Fermentation vs. Vinegar Pickling 

Lacto-fermentation, also known as saltwater pickling, is a traditional preservation method that utilizes the natural bacteria found on vegetables and fruits in order to preserve them. Vinegar pickling, also known as quick pickling, by contrast, utilizes vinegar to destroy all bacteria found on vegetables and fruits, thereby preserving them in the process. 

With lacto-fermentation, we create an ecosystem for Lactobacillus (the same bacteria found in yogurt) to thrive and convert carbohydrates (sugars) into lactic acid. The acid acts as a natural preservative. The end result is not only delicious, but healthy—it aids in digestion and boosts the immune system. 

4 Essentials of Lacto-Fermentation 

Salt: The salt brine regulates fermentation by enabling positive bacterial growth and inhibiting negative bacterial growth. Use kosher salt or sea salt, nothing with added iodine!

Spice: Add your desired pickling spices to saltwater to infuse flavor into brine. Tannin-rich leaves—such as bay leaves—help keep the crunch. Garlic, dill, mustard seeds, coriander, peppercorns, chili peppers and cinnamon sticks are standards. 

Produce: Choose the freshest, thinnest cucumbers possible. Kirby is your best choice variety, but you can replace cucumbers with green beans for similar flavor results and a consistent crunch. 

Patience: The true process of fermentation involves waiting as the bacteria goes to work. Be sure to keep your jar in a moderate temperature space (65-75 degrees F). Keep your vegetables under the salty brine, too. Anything above the liquid may get a tad bit moldy. Note that mold happens often, and it’s ok! Anything white can simply be scraped away/cut off of the veggies. The rest will be just fine. Once your pickles are at their desired flavor point, place them in the refrigerator to stop the fermentation process and keep them there and enjoy. 

Recipe for Crisp Garlic Dilly Beans or Cucumbers

  1. Fill a pint sized jar with water (2 cups). Add 1 heaping Tbsp kosher salt and shake or stir to dissolve the salt fully. 

  2. Place cucumbers or green beans in the jar (as many as will fit! Squeeze them in tightly!), along with 1-2 bay leaves, 1-3 cloves chopped garlic,
    2 sprigs of dill,
    and 1/2 tsp seeds such as mustard seeds, peppercorns, coriander seeds, etc. If needed, add more water/salt mixture (same ratio) and cover the veggies, leaving at least an inch between the liquid and the top of the jar. 

  3. Seal the jar. After the first two days, “burp” the jar. Check them daily after that. When you like the flavor, transfer the jar to the fridge. Enjoy! 

Basic Formula for Sauerkraut

  1. Core a 3-pound head of cabbage, removing any crusty outer leaves (remaining cabbage will weigh about 2 ½ pounds). Shred cabbage into thin slices and massage shreds with 1 ½ Tbsp kosher salt, adding a little at a time. The cabbage will begin to sweat. Let it rest and continue to massage until a handful of cabbage drips. Mix in any spices (about 1 ½ tsp spices).

  2. Pack the cabbage into a glass jar or ceramic crock, pressing it down until the liquid rises and cabbage is submerged. If necessary, use a weight or small jar to keep cabbage pressed down.

  3. Seal the jar. Leave on counter at room temp. After the first two days, “burp” the jar. Cabbage takes about 1-2 weeks to ferment. It’s ready when you like it. Keep in fridge to store.

CSA week 7

Pick List: 

Summer Squash - Zucchini - Cucumbers - Tomatoes - BlueBerries -

 Scallions - Green Beans - Potatoes - Parsley - Broccoli


F L O W E R S H A R E ! ! !


Yesterday Ray spent the evening seeding carrots while Mike set up irrigation for said carrots… and tonight we have thunder showers (hallelujah!).  But this week, on account of so many CUCUMBERS, let’s move on from farm updates and jump right into… what in the world will I do with 10 cucumbers... And if you are feeling overwhelmed by cukes, you should see the 25 bushels of cucumbers we were swimming in while counting out for today’s CSA pack out.  Remember folks, Summer is fleeting so pickle and preserve these jolly greens while we got’em!



I realize it was a silly move to throw 10 cukes into your CSA box without including garlic or dill, but I have some NO DILL pickle solutions for you!!!  

  1. REFRIGERATOR PICKLES: This is by far the very easiest solution to all your quick pickling.  If by chance you happen to have a jar of your favorite pickles around- eat at once- keep the brine, and put newly sliced pickles into said jar, refrigerate overnight, and WALLA, next day pickle party!!  

  1.  QUICK PICKLED VEGETABLES!! (Anne Sprague and my 3 year-old swear by this recipe- keep recipe around for later in the season when we have onions and carrots that need a pickling!!)


Makes about 1 cup

You can use any thinly shaved or sliced vegetable you like for this recipe. We love quick pickles on sandwiches because they add acidity and crunch. And you don't have to be someone who's "into canning" to make your own. Keep them in the fridge for days and put them on everything.


  • ½ cup unseasoned rice vinegar

  • 1 Tbsp. sugar

  • 2 tsp. kosher salt

  • 1 cup thinly sliced vegetables (such as carrot, red onion, and/or cucumber)


Makes 4 cups of pickles, filling a 1-quart jar

1 pound cucumbers, sliced 1/4-inch thick — “pickling” or kirby cucumbers work best here

1 large sweet onion, thinly sliced

1/4 cup Diamond Kosher salt 

1/2 to 3/4 cups sugar (see note above)

1/2 cup distilled white vinegar

1/4 teaspoons ground turmeric

1 tablespoon mustard seeds

1 tablespoon coriander seeds (if ground, use 1 teaspoon)

1/4 teaspoon celery seed

In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.





There’s a right way and a wrong way to make this brilliant Middle Eastern salad, says Yotam Ottolenghi. Here’s the right way… (Yotam Ottolenghi is chef/patron at Ottolenghi in London and author or my a few of my fave cookbooks Jerusalem and Plenty).

I have seen a million bastardised versions of this simple salad which hails from the part of the Middle East that covers Palestine, Lebanon and Syria. The most common issue is the proportions – far too many cooks do not realise that parsley is the star of the show here, not the bulgar, and definitely not couscous (to avoid any confusion, after each ingredient I've added in parenthesis what the chopped weight should be as it goes into the salad). Another biggie is the way the herbs are chopped, and in this instance I'm afraid I must side with the purists and shun the food processor. Chopping the leaves with a razor-sharp, heavy knife, although a lot of work, prevents bruising and gives the parsley its light and dry texture. Despite the hard labour involved, I urge you to make this refreshing summer salad – I promise you, you'll never go back to buying it in a supermarket tub again. Serves four, generously.

¾ c. fine bulgar wheat

4 medium tomatoes, ripe but still firm 

2 medium shallots (or 1 bunch scallions)

4 large bunches fresh flat-leaf parsley (160g)

2 bunches fresh mint (30g)

1 tsp ground allspice

3-4 tbsp lemon juice

120ml top-quality olive oil

Salt and black pepper

Put the bulgar in a fine sieve and put under the cold tap until the water runs clear and most of the starch has been removed. Transfer to a bowl.

Cut the tomatoes into 0.5cm dice (a small serrated knife is the best tool for this job) and add to the bowl, along with any juices. Chop the shallots as fine as you can and add to the bowl.

Take a few stalks of parsley and pack them together tightly. Use a large, very sharp knife to trim off the end of the stalks, then chop the remaining stems and leaves as finely as possible and no wider than 1mm. (If you can't achieve that first go, go over the chopped parsley again, this time with the heel of the blade.) Add the parsley to the bowl.

Pick the mint leaves, pack a few together tightly, chop as finely as the parsley and add to the bowl. Finally stir in the allspice, lemon juice to taste, olive oil, salt and pepper. Taste, adjust the seasoning and serve at room temperature.



Pick List: 

Lettuce - Beets - Summer Squash - Cucumber - Tomato - Kale - BlueBerries - Scallions

I am shocked by yesterday’s recurring thought of:  so happy to see some rain, and catch a little cool down! Because of the rain, we were able to keep up with our succession plantings of lettuce, kol-crops, etc.  We were also able to pick your CSA vegetables- in particular the greens (think kale and lettuce) at 11am instead of 5am. And even though I was wearing wool in July (something I hate doing), the brief cool down really took the edge off.  That said, my PTSD from this past March-May’s assault on Spring is very real. The continual cool damp weather did a number on our early plantings and we are still seeing the effects of it on our perennial crops (strawberries, raspberries, etc…).  Speaking of perennial crops, I was beyond impressed with those of you who came out to glean strawberries in the ninety degree afternoon sun! I wish there had been more fruit out there for you all to enjoy- but as we have said many many many times this season so far, better luck next year.  So long strawberries, onward to blueberries!!! 


Juicing:  TIS THE SEASON TO JUICE ALL THE FRESH FOODS!!  Really and truly almost everything in your box this week is juiceable- clearly excluding summer squash, maybe someone can challenge me on this??  Some very popular crops that go well in a juicer or even smoothie are the following: beets! Kale! Cucumber! Tomato! Blueberries!

Roasted Kale and Beets with Honey-Horseradish Vinaigrette

Serves 3-4

1 bunch kale (about 12 leaves)

4 medium-sized beets (any kind – red, golden, striped, etc.)

melted coconut oil or ghee

flaky sea salt

handful of pumpkin seeds, if desired

Honey-Horseradish Dressing


Honey Horseradish Dressing

(Whisk all ingredients together)

3 Tbsp. cold-pressed olive oil

1 Tbsp. grated horseradish, plus more for garnish

1 tsp. raw honey (or maple syrup)

2 tsp. apple cider vinegar

2 pinches sea salt

1. Preheat oven to 375°F / 190°C. Rinse and trim off ends of beets. Wrap in foil and place on a baking sheet and bake until you can easily pierce through the beets with a sharp knife (time depends greatly on size of beets, but around 60 minutes). Remove from oven and peel back a corner of the foil to let some of the steam out. When beets are cool enough to handle, slide the skins off.

2. Wash kale and spin entirely dry (otherwise the kale will just steam in the oven). Drizzle with a little oil and rub to coat each leaf, sprinkle with salt. When the beets are nearly done, place them on the lower shelf of the oven and put the kale chips on the middle to upper wrack. Bake until crisp – about 15 minutes.

3. Slice beets into any shape you desire – I chose thin discs to show their interior pattern, but quarters or cubes is fine too. Toss with a little of the dressing and set aside.

4. To assemble, place a few whole kale leaves on each plate, add dressed beets and a sprinkling of pumpkin seeds if desired. Drizzle remaining dressing over the kale, and add more grated horseradish if you dare. Enjoy.


WHY YOU SHOULD LOVE SUMMER SQUASH by sarah britton of mynewroots:

Whichever one you choose, summer squashes are excellent sources of manganese and vitamin C and a very good source of magnesium, vitamin A (notably through its concentration of carotenoids, including beta-carotene), fiber, potassium, folate, copper, riboflavin, and phosphorus.

Many of these nutrients have been shown in studies to be helpful for the prevention of atherosclerosis and diabetic heart disease. Summer squash’s magnesium has been shown to be helpful for reducing the risk of heart attack and stroke. Together with the potassium in summer squash, magnesium is also helpful for reducing high blood pressure. The vitamin C and beta-carotene found in summer squash can help to prevent the oxidation of cholesterol. Since oxidized cholesterol is the type that builds up in blood vessel walls, these nutrients may help to reduce the progression of atherosclerosis.


My absolute fave way to eat summer squash:

Grilled!  But my mother swears by sauteeing with onions and olive oil and calling it good.  

That said, there is this recipe for…


  • 1 tablespoon olive oil, plus more for fingertips

  • 1 pizza dough (we have premade in our farmstand freezer!!)

  • 2 1/2 pounds (about 5 small-medium or 3 large) zucchini or other summer squash, trimmed

  • 1 1/2 teaspoons fine sea salt

  • 2 cups (8 ounces) coarsely grated gruyere cheese

  • 2 to 3 tablespoons plain breadcrumbs

Heat your oven to 500°F with a rack in the center. Brush either 1 13×18-inch rimmed half-sheet pan or 2 9×13-inch quarter-sheet pans (as I do) with olive oil. Divide your dough in half and use oiled fingertips to pull, stretch, nudge and press the dough across the bottom of the pan. The dough will be thin and imperfect; just try to get it even. If holes form, just pinch them together.

Use a food processor with a grater attachment or the large holes of a box grater to grate the zucchini. In a large bowl, toss together the zucchini and salt. Let stand for 20 to 30 minutes (more, if you have the time), until the zucchini has wilted and released its water. Drain the zucchini in a colander and then use your hands to squeeze out as much water as possible, a fistful at a time. Back in the large bowl (wiped out if still wet), toss the zucchini with the gruyere shreds, being sure to break up any clumps of zucchini. Taste the mixture; it should be seasoned enough from the salt, but you can add more, plus ground pepper or pepper flakes if desired.

Spread the zucchini mixture over the dough(s), going all the way to the edges of the pan and piling it a bit thicker at the edges, where it will brown first. Sprinkle messily with the bread crumbs.

Bake for 20 to 25 minutes, until the topping is golden. Remove from oven, cut into squares and dig in.


Pick List: 

Lazy Lettuce - Dill - Beets - Cucumber - Zucchini - Broccoli - Tomato (!!) - Fresh Pulled Garlic






Strawberry Season will come to a close in the next week, 

so, let’s all go glean some berries!    

Join us FRIDAY afternoon for the annual CSA pop-up Strawberry Glean

Pick all you want, for free and enjoy this New England past-time.


WHO:  Open to the entire Edgewater Farm C.S.A. community

WHAT:  A Strawberry Gleaning takes place towards the end of a crop's productive season.  The purpose of the glean is to invite the C.S.A. community down to the field to pick off any extra berries for their (your) own kitchen.  The gleaning will take place rain or shine (preferably shine). The field is yours to pick through and whatever berries you can find are yours.  Bottomline, All-You-Can-Pick-FREE-Berries

WHERE:  at Edgewater South (the old Putnam Farm in Cornish, NH)

THE ADDRESS for all your googling:   949 NH Route 12A/ Cornish, NH

WHEN: This FRIDAY July 19th... 4:30 pm- 6:30pm

HOW: You pick.  Bring containers!! 

WHY: Because it's awesome, & the berries are free & delicious & there is still some decent fruit out there 

WARNING:  As it is the end of the season, you are likely to find rot... good luck and enjoy!    




Serves : 4


2 pounds cucumbers, halved lengthwise, seeded and chopped

1/2 cup plain fat-free Greek yogurt

3 tablespoons fresh lemon juice

2 small garlic cloves

1/2 cup extra-virgin olive oil, plus more for garnish

1 tablespoon chopped dill, plus sprigs for garnish

Kosher salt & Pepper

In a blender, puree the cucumbers, yogurt, lemon juice and garlic. With the machine on, gradually add the 1/2 cup of oil until incorporated. Transfer to a bowl, stir in the chopped dill and season with salt and pepper. Cover and refrigerate until chilled, 30 minutes. Ladle the soup into bowls and garnish with a drizzle of olive oil and dill sprigs.

The soup can be refrigerated overnight.  The soup can also be served as a sauce for grilled meats or used as a salad dressing.


makes about 1½ cups


An antidote to the many mayo and sourcream dips out there (which we also love).

1 pound roasted beets, coarsely chopped

½ cup walnuts, toasted, finely chopped

2 tablespoons chopped dill, plus sprigs for serving

2 tablespoons crème fraîche, plus more for serving

1 teaspoon Sherry vinegar

½ teaspoon caraway seeds, toasted, plus more for serving

Kosher salt and freshly ground black pepper

Olive oil (for serving)

  • Process beets, walnuts, dill, crème fraîche, vinegar, and caraway seeds in a food processor until smooth; season with salt and pepper. Top with crème fraîche, caraway seeds, and dill sprigs and drizzle with olive oil.

Don’t toss your beet tops!! Eat your beet greens! Yup!  Treat the tops as you would swiss chard, kale, spinach, etc… full of iron- delicious with heavy amounts of cream/butter/etc… 

DILL BOUQUET: Place in water vase on counter- change water frequently and snip stems to keep fresh. Marvel at all it’s golden glory.

Zucchini Bread



  2.  TIME: 75 MINUTES

This makes two loaves; one should always make both and freeze one — future you thanks you. This is great on the first day but even better on the 2nd and downright exceptional on the third.

I suggest add-ins such as dried fruit, nuts or chocolate but absolutely never use them.

  • 3 large eggs

  • 1 cup (235 ml) olive, vegetable oil or melted butter (I use a mix)

  • 1 1/3 to 1 3/4 cups granulated or turbinado sugar (the latter is the original amount)

  • 2 teaspoons (10 ml) vanilla extract

  • 2 teaspoons ground cinnamon

  • 1/8 teaspoon ground or freshly grated nutmeg

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon fine sea or table salt

  • 2 cups grated, packed zucchini, not wrung out (from about 10 ounces or 2 smallish zucchini)

  • 3 cups (390 grams) all-purpose flour

  • 1/2 cup (55 grams) chopped walnuts or pecans (optional)

  • 1 to 2 cups dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Heat your oven to 350°F. Generously grease and flour or (coat with a nonstick spray) two loaf pans (8×4 or 9×5; this doesn’t fill the pans so smaller is fine). Alternatively, you can grease 24 standard muffin cups or line them with paper liners.

Whisk eggs, oil or butter, sugar and vanilla in the bottom of a large bowl. Sprinkle cinnamon, nutmeg, baking soda, baking powder and salt over wet ingredients and whisk them in well. Stir in zucchini. Gently stir in flour, mixing only until flour disappears. Stir in any add-ins, from nuts to chocolate.

Divide between prepared pans and bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean. [Muffins will bake far more quickly, approximately 20 to 25 minutes.] You can let them cool for 10 minutes on a rack before inverting and removing cakes from pans, or just let them cool completely in pans. Store it wrapped in foil at room temperature for up to 5 days.

CSA WEEK 4 (from july 10th)

Pick List: 

Lettuce - Basil - Radish - Cucumber - Zucchini - 

Arugula - Mizuna - Broccoli - Strawberries - Fresh Pulled Garlic


Yall- we just entered into FULL-ON Summer Harvest.  Everyday, me and my crew (crew consists of myself, my 6 month old, occasionally my 3 year old, and if I am lucky, Ray or Roy or one of the Petes) cruise all around the fields harvesting for the farmstand pick.  I try like hell to get it all done in an appropriate manner- pick before it gets too hot, bring it to the farmstand a couple hours before it closes- but time and time again I fail on both agendas. However, there are minor successes along the way… For example, I spied the first blueberry ripening when checking out the new radish crop down at the cemetery.  And while up at the Rhubarb patch I filled up on a handful of black raspberries (another first of the season!). Likewise, wild horses could not take me away from the ripening cherry tomatoes spotted in the lower greenhouse. These small moments- first picks of the season, the first taste of fruit- are absolute heaven and total reminders of the questionably masochistic lifestyle we have chosen.  

All that said, yes SUMMER HARVEST is full on- zucchini, summer squash, cukes, raspberries, tomatoes, etc are ripening up pretty quick and I’m all about it.  These nearly 90 degree days are keeping us all on our toes trying to keep up with crop ripening, and weed control. As Roy Mitchell reminds me on the regular, “no rest for the wicked.”  



  • ¼ cup olive oil

  • 8 garlic cloves, thinly sliced

  • 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced

  • Kosher salt

  • 1 teaspoon Aleppo-style pepper, plus more for serving

  • 12 ounces paccheri, ziti, or other large tube pasta

  • 2 ounces Parmesan, grated (about ½ cup), plus more for serving

  • 1 tablespoon fresh lemon juice

  • ½ cup basil leaves, divided

  • Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

  • Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

  • Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.



  • 1 lb. mixed radishes, trimmed

  • Kosher salt

  • 1 lemon, halved

  • 3 oz. Piave cheese or Parmesan, divided

  • ½ cup basil leaves, torn if large

  • 2 Tbsp. extra-virgin olive oil, plus more for drizzling

  • Flaky sea salt

  • Freshly ground black pepper

  • Thinly slice half of radishes on a mandoline and place in a large bowl. Leave remaining radishes whole if small, or slice in half or into wedges if larger and place in same bowl. Season well with kosher salt and squeeze and scrunch radishes several times with your hands to work salt into flesh. Squeeze lemon halves to get 3 Tbsp. juice; save one half for zesting later. Add lemon juice to bowl and finely grate half of cheese over radishes; toss well to coat. Using a fork, crumble remaining cheese into bowl. Add basil and 2 Tbsp. oil and toss again. Taste and season with more kosher salt if needed.

  • Transfer salad to a platter. Drizzle with more oil, sprinkle with sea salt and pepper, and finely grate zest from reserved lemon over.


With all the greens growing it’s time to find yourself your go-to salad dressing.  Here are mine:

  1. Coconut aminos and sesame oil (you can find a jar of coconut aminos at any of the coop food stores).  It’s a sweet and light flavor- I can not stress enough how good it is. You will become a serious salad junkie in no time.  Toss your greens with a heavy pour of aminos and a little dabble of sesame oil, DONE!

  2. COMBINE THE FOLLOWING INTO A JAR AND MIX:  garlic scape pesto- lemon juice- maple syrup- salt… measurements are to taste- this recipe wins all hearts…

  3. RANCH DRESSING… i mean, my kid now eats greens, so there you go.  Also, does anyone have a good home made ranch dressing recipe? If so email me!


This is one of my all time favorite greens!!  The spicy asian green has a taste reminiscent of horseradish.  Can be eaten fresh in a salad or braised.  




 PSA: TO BOX SHARE CSAers, please return your wax boxes to your designated pick up location every single week!  

CSA week 3

Pick List: 

Lettuce - Basil - Radish - Fennel - trial carrot nubbins - 

Bok Choy - Strawberries - Garlic Scapes

Ok everyone, I’m feeling more optimistic this week with the opening of our PYO patch!! The berries are finally catching up to Summer and the flavor is outstanding.  To pick your own berries, with that beautiful back-drop of Mt. Ascutney over your shoulder, head to our fields in Cornish NH



And to stay up-to-date with picking conditions and prices head to our website: http://www.edgewaterfarm.com/pyo-strawberries

That said, special hours for JULY 4th in the strawberry patch: 7-noon ONLY

In other news- though the berries might be experiencing a second revival we are still struggling to stay afloat this season.  One of our top pickers, farm managers, jack of all trades, and village wise guy Mike Harrington had an on farm accident this past Spring resulting in ¼ off the top of his middle finger.  He is still recovering from that and as a result we (I) are (am) barely keeping up with pick. Or if we are picking, then another crop is probably becoming overrun with weeds as it gets ignored… bottomline we are all a little spread thin these days and very much looking forward to the 4th of JULY where it is Edgewater tradition to stop everything, check out the town parade, find some water to float in, and eat strawberry short-cake.  Because on that day, the weeds can wait.   


Minty Black Bean Salad for a Crowd 

Serves 25-30 people!!  (I foresee lots of this salad in your JULY 4TH festivities)

9 cups dried black beans, soaked overnight (or 8 hours)

1 ½ cups quinoa, soaked overnight (or 8 hours)

2 large fennel bulbs

2 head bok choy

1 bunch radishes

2 bunches green onions

3 bunches mint

1 bunch flat-leaf parsley

a few handfuls sprouts (I used sunflower)



juice of 2 lemons

juice of 3 limes

1 clove garlic, minced

½ tsp. fine grain sea salt

½ cup cold-pressed olive oil

2 Tbsp. maple syrup (or liquid honey)

a couple pinches cayenne pepper


1. Place the black beans and quinoa is separate bowls and cover with plenty of water. Let soak for at least 8 hours, or overnight.

2. Drain and rinse both beans and quinoa well. Place beans in a large pot, cover with water, bring to a boil and reduce to simmer with the lid on for about 40 minutes. Add three tablespoons of salt and continue to cook until soft (but not mushy!) – another 10 minutes or so. Drain and rinse well. Let cool.

3. Place quinoa in a pot, add 2 ½ cups water and a teaspoons of salt. With the lid on, bring to the boil and reduce to simmer. Cook until tender, 15 minutes or so. Set aside with the lid off to let cool.

4. Make the dressing by placing all ingredients in a jar with a tight fitting lid. Shake to combine.

5. Prepare the vegetables. Begin by slicing the fennel bulb into very thin strips (a mandoline may help). Place fennel in a large serving vessel, pour a little of the dressing over, and toss to marinate (this also prevents browning). Add thinly sliced radish and green onions, toss to coat. Next add the cooled black beans and quinoa and pour the remaining dressing on top. Fold to combine. Let sit for 20-30 minutes to marinate.

6. Chop the herbs and radicchio, and add to the salad. Fold to incorporate. Season to taste. Sprinkle sprouts on top if desired, and serve to a hungry crowd.


  • 1 bunch red radishes (about 8 radishes), trimmed and very thinly sliced

  • 3 medium fennel bulbs, quartered, cored and very thinly sliced, fronds reserved for garnish

  • Zest and juice of 1 lemon

  • 2 tablespoons extra-virgin olive oil

  • 1/4 teaspoon fine sea salt

  • 1/8 teaspoon ground black pepper

Combine radishes and fennel together in a medium bowl. Add lemon zest and juice, oil, salt and pepper. Toss together to combine. Garnish with reserved fennel fronds and serve.

Your bok choy: I am a huge fan of this succulent like green- eat fresh in a salad or toss into your morning scramble. Also, it is used heavily in Chinese cuisine- try it stir fried with your diced garlic scape and oil of choice (i am a big fan of coconut these days) and some splashes of soy sauce.


pick list

Spinach - Garlic Scapes - Cucumber - Cilantro Tops - Dill - Rhubarb - trial carrot nubbins - 

Kitchen Pint - Strawberries!! - Summer Squash Garnish - Potted Parsley


Strawberry season has begun and even I (the eternal optimist) am having a hard time seeing the positive in this berry crop- don’t get me wrong, the flavor is excellent and there is abundance out there- it’s just not wildly abundant as previous years.  Strawberries dripping off the plant is what we’ve become accustomed to and so far, with such a slow start, we are still waiting on that extreme abundant strawberry drip. Feeling pretty overwhelmed and exhausted by this, I passed the computer to Ray and said, “here, you tell everyone why the start of the season is slow to harvest.”  Ray writes:

It has been a challenging growing season thus far overall, but particularly frustrating with strawberries and here is why (we think). An unusually dry start to the season last spring (2018) they started slow- although after watering and weeding them regularly we thought they looked decent going into last october. Then bam first week of november dumps snow and they never saw the light of day till late april. We covered them with mulch in the Fall, then uncovered the mulch 2nd week of april to find the bulletproof snow was still there. At that point we were still optimistic but April and May didn’t prove to shine enough sunlight or offer enough heat to size the plants before they went into the fruiting phase. So now we are in the end of june and unseasonably late strawberry is underway! We are still hopeful for an average berry season although the clock is running…. We will know better in two weeks of the outcome. Maybe blueberries will pick up the slack?

Bottomline, relish each and every strawberry you eat this Summer as these seasonal gems worked pretty hard to get here. Again, the crop may not be an overall success as years prior, but holy hell are they as sweet as ever.  Also, I am uncertain of the opening day for our PYO patch as the fields are STILL RIPENING, but stay tuned!  


Make the following recipe!  It’s entirely mandatory. Bonus, this stuff freezes beautifully, so don’t feel committed to eat it all right away.  This is one of our winter staples we make a ton of and keep in our chest freezer to enjoy all winter long. The recipe says eat with spaghetti or bread, but don’t stop there- slab it on your eggs, use it for a salad dressing base, dollop it in your winter soups, etc…  And if you do make a ton to freeze, make sure that however you are packaging it, leave room at the top of the container for the pesto to expand. (we pack ours in mason jars, and have run into many a broken pesto filled jar. (1“ of space at the top should suffice).  

Garlic Scape Pesto 

  • YIELD About 1 cup

The star of this pesto is the garlic plant’s under-appreciated second offering: the fleeting garlic scape. The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts. The seeds are a fraction of the cost and do the job just as well. A food processor is a must for this recipe. For pesto, ingredient order matters. Start with the scapes and process for about 30 seconds. Add the seeds until they are broken down and mixed well with the scapes. Scrape the sides of the bowl with a rubber spatula for wandering bits. Next, pour in the olive oil. If you have Parmesan cheese in chunks, add it now, but if it is grated, wait until the scapes and seeds smooth out. If you’re serving right away, add the basil and lemon juice. If not, hold back on the basil for now — otherwise the pesto will lose its vibrant color. Add generously to cooked spaghetti or spread on crusty bread.

SUMMER SQUASH GARNISH:  No surprise here, our squash plants have been a little stressed out by all the season has brought them thus far, thus they’ve produced mini squashes (this happens as a reaction to the stress- it’s a way for the plant to say- hey world i’m still here- let me flower and fruit before i die).  By picking off these little bits, the massive amount of energy it takes for the squash to produce this teeny fruit goes back into the plant and the plants really benefit from this. How to use your mini squashes? Eat fresh- throw in whole to your frittata as a garnish- or grab a teeny stone and set up as bowling pins in your fairy garden- ask your 3-7 year old about this, they will know what to do.  

CILANTRO TOPS: Your cilantro!  Like the summer squash garnish, we cut this for you as an added bonus to your CSA share, while simultaneously doing a favor to the crop.  By cutting back the cilantro, it stops the crop from going to seed, and gives it new life. It may not look like your classic cilantro- but it is every bit as good.  The leaves here are more wispy as this is what it looks like in a mature state. Toss in everything!

POTTED PARSLEY:  Plant these babies in full sun, water as necessary

POTTED DELICATA:  Because unless you join our FALL CSA (details for that sign-up in August) you won’t see a lot of winter squash in these shares.  Here is an opportunity to plant your own!! Plant these babies in full sun- they love well drained soil.  

Creamed Coconut Spinach

Martha's Omani-inspired creamed spinach spices things up with coconut milk, fresh ginger, cumin, and a touch of jalapeno.  Serves 4


  • 3 tablespoons ghee

  • 20 ounces flat-leaf spinach, washed and drained

  • 2 shallots, halved and sliced

  • 1 tablespoon minced fresh ginger

  • 2 teaspoons minced jalapeno chile

  • 2 tablespoons unbleached all-purpose flour

  • 1/2 teaspoon ground cumin

  • Pinch of sugar

  • 1 cup coconut milk

  • Kosher salt and freshly ground pepper


  • 1. Heat scant 1 tablespoon ghee in a large Dutch oven over medium. Add spinach and cook, stirring, until just wilted, 3 to 5 minutes. Drain spinach in a sieve, pressing to remove excess liquid. Let cool slightly, then roughly chop.

  • 2. Return pan to medium heat and melt remaining 2 tablespoons ghee. Add shallots, ginger, and jalapeno and cook until softened, 3 to 5 minutes. Stir in flour, cumin, and sugar and cook for 1 minute, then slowly whisk in coconut milk. Bring to a boil, reduce to a simmer, and cook until thickened, 1 to 2 minutes.

  • 3. Stir chopped spinach into coconut mixture and season with salt and pepper.


Pick List:

Spinach - Radishes - Potted Mesclun - Cucumber - Cilantro - Dill -

Rhubarb - trial carrot nubbins - Pizza Dough - Kitchen Quart


Let’s cut to the chase people- it’s time to eat fresh from the fields again!  Unfortunately I have not given myself enough room here on this one double sided printer page to go into the woes of our Spring start.  Bottomline, It’s been wet and cold- and all our efforts to get early plantings out in the field have been met with little sunshine, thus very little growth.  At times it felt like every crop was stunted and we were all- humans and plants- rotting in solidarity. But then the sun popped out every few days, the temps climbed oh so slowly, and the strong light levels nearing the Summer Solstice gave those seemingly helpless crops a little boost.  As a result, we have food!

That said, it is important to note that two of your CSA items are compliments of the farmstand kitchen’s chest freezer, because while we are inching closer and closer to full on harvest mode, the crops are not quite there yet.   However, the spinach is clearly an exception as it is mammoth sized.


TRIAL CARROT NUBBINS: these little pints of the cutest carrot nubbins are the result of an experiment in farming.  In case you are wondering the experiment failed due to overgrown transplants and cold soil temps, but the CSA won- expect more next week!!

POTTED MESCLUN:  Another experiment!  However this one was a success.  You can cut your greens today as garnish to your salad, or you can continue to let them grow.  Keep in sunlight and water daily. They will be happy both in a pot or planted in the ground. If you cut them an inch or so from their base, they will continue to grow, thus treating them as a ‘cut and come again’.


Grilled Pizza Dough

  1. Prep toppings while dough warms to room temperature (see what's in your CSA share!)

  2. Stretch dough & brush with olive oil.

  3. Drape dough onto 350 ̊ grill. Cook, closed, for about 2 min/per side, until golden.  Top second side. It blackens EASILY so be watchful!


1. Roll out dough.

2. Sprinkle pizza toppings lightly all over & add your favorite sauce, roll up & seal edges

3. Bake on greased or lined pan at 375’ for 20-26 minutes

Bread Stick Twists

lovely as an app with soup or as a sweet dessert item

1. Roll out dough 2.  Lightly oil dough

3. Sprinkle sweet/savory herbs or spices 4.  Cut into thin strips & twist.

5. Bake on greased or lined pan at 400’ for 15-20 minutes.



 Serves 6

  • 2 pounds baby spinach or 2 1/2 pounds fresh spinach, tough stems discarded

  • 1 3/4 cups heavy cream or whole milk, or a mix thereof

  • 1 small onion, finely chopped

  • 1 small clove garlic, minced (optional)

  • 3 tablespoons unsalted butter

  • 3 tablespoons all-purpose flour

  • Pinch of freshly grated nutmeg

  • Wash your spinach well but no need to spin or pat it dry. Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 2 to 4 minutes for baby spinach and 4 to 6 minutes for regular spinach.

  • Press or squeeze out the excess liquid any number of ways, either by wringing it out in cheesecloth (my favorite method), putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible. Coarsely chop the wrung-out spinach.

  • Wipe out large pot so you can use it again.

  • Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

  • Do ahead: Creamed spinach can be made one day ahead and chilled, covered then reheated over moderately low heat until hot. However, it really tastes best eaten immediately.

    Whole Wheat Rhubarb Streusel Muffins

  • Streusel

  • 1/4 cup (31 grams) all-purpose flour

  • 1/4 cup (28 grams) white whole wheat flour

  • 1 tablespoon (13 grams) granulated sugar

  • 3 tablespoons (38 grams) light or dark brown sugar

  • 1/4 teaspoon ground cinnamon

  • Pinch of nutmeg

  • Pinch of salt

  • 3 tablespoons (42 grams) unsalted butter, melted

  • Muffin

  • 1 large egg

  • 1/4 cup light or dark brown sugar

  • 3 tablespoons granulated sugar

  • 5 tablespoons unsalted butter, melted and cooled to lukewarm

  • 3/4 cup sour cream

  • 1 cup white whole wheat flour or whole wheat pastry flour

  • 1/2 cup all-purpose flour

  • 1 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)

  • Preheat oven to 375°F. Butter 12 muffin cups.

  • Make streusel: In a small dish, stir together flours, sugars, spices and salt. Stir in butter until crumbly. Set aside.

  • Make muffins: Whisk egg in the bottom of a large bowl with both sugars. Whisk in butter, then sour cream. In a separate bowl, mix together flours, baking powder, baking soda and salt and stir them into the sour cream mixture, mixing until just combined and still a bit lumpy. Fold in rhubarb and 1/3 (feel free to eyeball this) of the streusel mixture.

  • Divide batter among prepared muffin cups. Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter so that they adhere. Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin to cool them completely.

Recipe: Persian Herb Frittata (Kuku Sabzi)



  • 6 large eggs, beaten

  • 1 clove garlic, crushed

  • 1 tablespoon flour

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon salt

  • Freshly ground black pepper

  • 1 cup chopped chives or green onions

  • 1 cup chopped cilantro

  • 1 cup chopped dill

  • 1 cup chopped parsley

  • 2 tablespoons chopped walnuts (optional)

  • 2 tablespoons dried barberries, currants, or cranberries (optional)

  • 2 tablespoons clarified butter/ghee, butter, or vegetable oil

  • Plain yogurt, to serve (optional)


  1. Preheat oven to 400°F.

  2. Whisk together the eggs, garlic, flour, turmeric, salt, and a few cracks of black pepper. Whisk in the herbs, walnuts (if using), and dried fruit (if using).

  3. Heat the butter or oil in a 10-12" skillet over moderate heat. Pour the egg mixture into the skillet and use the back of a spoon to spread it out evenly. Cook until the eggs start to set around the edges of the skillet, about 2 minutes.

  4. Place the skillet in the oven and bake until the eggs are completely set, about 5 minutes. To test, cut a small slit in the center.

  5. Serve hot or cold, cut into wedges. Especially delicious with a dollop of yogurt.

Pooh Talks: Spring on the farm, go time, and Edgewater Farm: Home of the Absolute Genius

Lots going on this week. Nothing like a couple of warm nights to bring out the buds on the maples and

dogwoods, push the daffodils along and get the perennial beds waking up. It also starts to ratchet up

the tension among the folks here because so much has to happen in short period of time. Coffee flasks

and cups are everywhere and consumption is definitely on the rise.

We have been dutifully working in the greenhouses, and the tomato greenhouses are indeed coming

along nicely. Two little hives of commercial bumblebees are helping with the pollination of the first

two houses that we planted. By the weekend we will have four greenhouses planted two tomatoes and a

house of cucumbers planted as well. We now will have to split our greenhouse time with outdoor

activities. Our retail greenhouses will open to the public for the season starting this weekend. Not a lot

of sales, but a chance for the greenhouse crew to get it’s A-game on in terms of building displays,

making sure the credit card machine is in daily order and the houses watered before opening doors

at 10 AM. It is an early opportunity for local gardeners to drop by, poke around, see what is going on

all the while getting a dose of humid air and the welcoming smell of damp peat moss from the


The Jamaican crew returns to Edgewater Farm this weekend. Some of these guys have been coming

here to work in New England for so many years , it is hard to say whether they are leaving home or

coming home. This will be year 18 for Roy Mitchell coming to us from his own Jamaican farm. He has

had many titles attached to him over the years. We have always referred to him as The Farm Social

Chairman, because he never met a party or cookout of which he did not approve. Because he has been

seen on the front page of the Valley News more times than the Vice President of the United States, he

is referred to by some as “The Esteemed Mayor of Plainfield”. But the one I prefer is Roy

Mitchell….Absolute Genius.

Many years ago we were doing a video regarding our CSA. The person


doing the video was going about interviewing various employees. While interviewing Roy, he remarked

that he had heard from the crew that Roy was the fastest, most productive picker on the field crew, and

when he asked to what he could attribute that ability for hand harvest, Roy turned to him and

responded: “Bill, it is because I am an absolute genius…” It still cracks me up. All the Jamaicans

have a pretty good sense of humor, which is great because a sense of humor is essential to doing the

sometimes tedious and mundane job of farming. It nicely compliments the sense of purpose and

commitment they demonstrate while attending the various chores. Last year we were transplanting

melons in brutal heat, and Jasper was doing a remarkable job of setting plants, making sure they got

enough water and were placed properly so they did not stress out and wilt …..all the while the sun was

baking our brains. At the end of the day, I said that I really appreciated the extra effort he made to get

the job done really well in the oppressive afternoon heat. I told him I wanted to purchase a six pack of

beer for his extra effort , and inquired which brand he would like. He looked up, expansively

opened his arms to the sky, laughed and said “Cold and wet, Pooh! I drink it all! Lite to stout!”

Suffice to say, with their help things will start clicking at a quicker pace. The onions will go in first and I

suspect that within 10 days Ray and Mike will have the bulk of the potatoes in the ground. So not only

will the potato seed arrive from Williamstown this weekend, a call tonight from Nova Scotia informed

me that the strawberry plants are landing this weekend as well. It seems hard to believe three weeks

ago there was ice and snow in the fields and I was full on with long underwear. We are in the

agricultural season’s equivalent of the top of the second inning….So many things to do, and how to get

organized to get the most done in a day?

So it seems officially that spring is here. The river is doing some flooding (victimizing one greenhouse

furnace, but no crops yet..) but the very warm moist nights of the last week definitely tell us that spring

has sprung. Most of the farms fleet of aging trucks and cars are finally working their way through the

inspection process and tractor batteries are being charged up. There are even pictures on social media

of George laying over perfect furrows of soil with the land plows. Who knows? But here goes….!

FALL CSA WEEK 7 (season's last pick-up)

Pick List:

potatoes - turnips - watermelon radish - 2# onion - blue hubbard squash -

beets -  celeriac - arugula - kale - napa cabbage - eggs




HOLY SMOKES, the CSA season comes to an end this week.  Typically, at this time I feel completely confused by this end date.  Historically, November is greeted with far more sunshine, a smattering of warmer days, accompanied by the occasional bare-armed t-shirt wearing experience.  Also, there is usually no snow on the ground forming a white crusty blanket over your vegetables. Bottomline, I always want to keep the CSA going and 7 weeks never seems long enough to do the end of season justice.  But this year is clearly different. Let’s face it ya’ll, it’s cold outside.

But before I HIGH-TAIL it out of town for tropical places leaving you all with a few stored winter squash and a bag of onions (just kidding, i am clearly having a baby sometime within the next month or so- Upper Valley Bound over here) let me say, cheers to you all for taking a risk in your kitchen and participating in our CSA! I am so grateful that you all keep on coming back year after year.  Your participation not only supports our farm monetarily, but it also allows us to do what we really love to do- grow vegetables, spend our days outside, feed a community, raise farm kids, and eat good food. I literally could not do what I do here at Edgewater without you all riding this CSA wave with me. Big thanks y’all.

And for all of you that have the end-of-Edgewater-Farm-CSA blues, let it be known that we will continue to supply the Co-op food stores (Hanover, Lebanon, WRJ) with potatoes, carrots, beets, turnips, sweet potatoes, parsnips, onions, winter squash, etc... until we run out.

Also, for those of you pumped on getting that early-bird CSA special, check our website sometime in the next two weeks! I will probably have something posted and the shop updated by the beginning of December, just in time for your holiday shopping- who wouldn’t love a CSA share?


-Your blue hubbard squash-

BEWARE, the outside skin on a blue hubbard is tough as nails.  However, it is my second favorite squash (next to long island cheese) because it stores beautifully.  When kept in the right conditions (cool dry place) this squash can last you into March making it one of the least committal vegetables I’ve ever known.  Cook as you would any winter squash.

4 servings

Crunchy, salty, sweet, and vinegary, this is more of a salad than a slaw. Massaging the cabbage with salt not only seasons it, but also softens the leaves. Pistachios tossed with orange zest and sugar bring an unexpected floral note to the dish. This recipe is from Drifters Wife in Portland, ME, our No. 9 Best New Restaurant 2018.

  • 1 28-oz. Napa cabbage, tough outer leaves removed, halved, leaves torn into 3"–4" pieces

  • 1½ tsp. flaky sea salt, plus more

  • ½ cup coarsely chopped raw pistachios

  • 1 tsp. plus 2 Tbsp. extra-virgin olive oil; plus more for drizzling

  • ½ tsp. freshly ground black pepper, plus more

  • 1 sprig thyme

  • ½ tsp. finely grated orange zest

  • ½ tsp. sugar

  • 2 Tbsp. apple cider vinegar

  • 2 tsp. honey, preferably wildflower

  • 1 cup parsley leaves with tender stems

  • 1 Tbsp. thinly sliced chives

  • 3 oz. Parmesan, shaved, plus more for serving

  • Preheat oven to 350°. Place cabbage in a large bowl and sprinkle with 1½ tsp. salt. Toss, massaging with your hands, to soften a bit; set aside.

  • Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown, about 5 minutes. Transfer to a small bowl. Add thyme, orange zest, and sugar and toss to combine. Let cool; discard thyme sprigs.

  • Whisk vinegar, honey, and ½ tsp. pepper in a small bowl to combine; season with a pinch of salt. Drizzle over cabbage and add parsley, chives, 3 oz. Parmesan, ¼ cup pistachios, and 2 Tbsp. oil. Toss to combine, then taste and season with more salt and pepper if needed.

  • Transfer cabbage salad to a platter and top with more Parmesan and remaining pistachios. Season with pepper and drizzle with some more oil.

  • Do Ahead: Cabbage can be massaged up to 3 hours in advance. Cover and keep chilled.

Inspired by Donna Hay Magazine, Winter 2012 issue serves:

notes: You could use chard or actual beet greens for the salad as well. If you only have access to bigger beets, just cut them into quarters or sixths pre-roasting. Some crunchy, toasted hazelnuts would be a nice garnish here too.


2 bunches of baby beets (about 12 beets total), scrubbed and trimmed

1/2 cup balsamic vinegar

3 tbsp demerara sugar

2 tbsp grape seed oil

salt and pepper

 kale + salad:

1/2 cup quinoa, rinsed

1 bunch of curly kale, stems removed and leaves torn into bite-size pieces

2 tbsp grape seed oil

1 clove of garlic, peeled and finely sliced

1 tsp smoked paprika

salt and pepper

handful of pecorino shavings (parm or grana padano would be great too)

Preheat the oven to 400 degrees F.

Place the trimmed beets in a 2 inch deep ceramic or glass dish. Pour the balsamic vinegar and grape seed oil in. SPrinkle the muscovado sugar, salt and pepper around the beets. Cover dish with foil and roast for 30 minutes. Remove the foil, stir the beets up a bit and continue to roast, uncovered, for 20 more minutes. They should be quite tender. Remove from the oven and allow dish to cool.

In a small saucepan, place the rinsed quinoa and 1 cup of water. Add a pinch of salt. Place pot over medium heat and bring to a boil. Simmer for 15 minutes or until quinoa is mostly cooked and the little tails start to pop out. Remove from the heat and set aside.

In a large soup pot, heat the 2 tbsp of grapeseed oil over medium heat. Add the sliced garlic and smoked paprika. Stir around until fragrant, about 30 seconds. Add the quinoa, a splash of water and half of the kale. Stir around until kale begins to wilt a bit. Add the remaining kale, season with salt and pepper and keep stirring. The kale should all be slightly wilted, but still firm. Take off the heat and transfer kale and quinoa mixture to your serving bowl.

Arrange roasted beets on top of the greens and quinoa. Drizzle salad with the balsamic cooking liquid in the pan (there should be about 1/4 cup of it left). Scatter  the pecorino shavings on top and serve.


Pick List:

potatoes - butternut squash - watermelon radish - leeks - carrots - beets -

beet greens/arugula - brussel sprouts - cabbage - garlic - eggs


Pumpkin Bread Pudding & Raspberry Apple Sauce


It seems pointless to mention from where I write.  Like clockwork, every week is met with some variation of rain which leads me to office or other indoor work.  I am really turning into a fair-weather-farmer this Fall Harvest season, (though I’d prefer to call it a sunny day opportunist).  Regardless, last night’s snowfall quickly turned into rain leaving us all a bit timid to start the day. Even the chickens were skeptical by the white slosh beneath their feet.  Roy started the day walking around the house with his camera phone taking the obligatory snow pics to send back home to his family in Jamaica. The next order of business called for coffee drinking and garlic chipping by the woodstove.  This proved a solid indoor task, but not long enough- so everyone is now back at the pack shed, putting together co-op orders (think carrots, potatoes, winter squash, and beets) for the next dew days and hopefully drinking hot drinks. Our Jamaican crew heads home early Thursday morning for 80 degree weather, goat curry, and family.  With this fresh blanket of slosh and 12 degree lows in our upcoming forecast, I’d say it’s the perfect time to fly south as well… but hot damn, they will be missed.




I prefer my own winter squash pancake — a little more squash, less flour and an additional egg to help it set — recipe but the crispy sage brown butter is inspired by a Mimi Thorisson version (link to come once site is back online). Thorisson recommends 5+ tablespoons butter but I found even 2, or even “2-ish” makes a finish that trickles over the side of a stack just enough that you can taste and enjoy it but not drown in richness, definitely adjust to your taste.


1 cup (8 to 8 1/4 ounces) roasted and mashed winter squash

1/3 cup (80 grams) yogurt or sour cream

2 large eggs

1/2 cup finely grated parmesan

3/4 teaspoon fine sea or table salt

A few grinds of black pepper

1 teaspoon baking powder

1 cup (130 grams) all-purpose flour

Butter or olive oil for frying pan


2 to 3 tablespoons butter

A pinch or two of salt

A few fresh sage leaves

In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth. Add flour and stir until just combined. Batter will be thick.

Heat a large frying over medium-low to medium heat. Coat the bottom with butter or olive oil, or a combination thereof, and spoon in pancake batter, a heaped soup spoon or scant 1/4 cup at a time. Press the back of the batter mound to flatten the pancake slightly. Cook until golden brown underneath, flip and then cook until the color until golden brown on the second side. If this is happening very fast, lower your heat. If you’re worried pancakes have not cooked in the center, you can finish them for 10 minutes in a 250 degrees oven. You can also keep your pancakes warm there until needed. Repeat with remaining batter.

To finish, wipe out frying pan and place butter, a pinch or two of salt and sage leaves back in it, heating over medium. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it. Pour leaves and butter over pancakes and quickly understand why you’ll never have them another way.

To roast squash: For butternut or kabocha, I halve the squash, scoop out the seeds and roast it face-down on an oiled baking sheet that I’ve sprinkled with coarse salt at 375 for 40 to 50 minutes, until tender. I get about 2 cups mashed squash from one 2-pound (i.e. small-medium) whole squash. If yours is already peeled and in, say, 1-inch chunks, it will likely be tender in just 25 minutes (just updated after rechecking my notes).

1 head green cabbage* 1 tablespoon sea salt

Clean glass jar (I usually use one average head of cabbage per quart-sized mason jar)

For brine: 1 additional tablespoon of sea salt and 4 cups water

  1. Wash the cabbage and remove any wilted outer leaves.

  2. Quarter the cabbage, remove the core, and slice the cabbage into thin strips (I shoot for around ¼" wide). Try to make the strips as uniform as possible, but don't feel like they have to be perfect.

  3. Place the strips in a large bowl, and sprinkle the sea salt over the top.

  4. Allow it to sit for 15 minutes or so, and then start mashing. There isn't a right or wrong way to do this-- just use your hands, a mallet, or whatever blunt object you can find to mash/knead/twist/press/crush the cabbage. The goal is to start the juices flowing. (It helps if you can think of something that makes you mad while you do this--it's better than therapy, really...)

  5. I mash/knead for about 8-10 minutes. Hopefully by the end of this process, you'll have a lovely pool of salty cabbage juice sitting in the bottom of your bowl.

  6. Place a couple handfuls of cabbage into the jar, then thoroughly pack down with a wooden spoon. The goal is to eliminate as many air bubbles as possible.

  7. Repeat the packing and mashing until the jar is full-- just make sure to leave about 2" at the top.

  8. If you there is enough liquid flowing from your cabbage to cover it completely, congrats!

  9. If not, make a 2% brine solution to fill up the rest of the jar. (If you don't completely submerse the cabbage in liquid, it's susceptible to mold and other gunk).

  10. To Make a 2% Brine:

  11. Dissolve 1 tablespoon fine sea salt in 4 cups non-chlorinated water. If you don't use all of the brine for this recipe, it will keep indefinitely in the fridge.

  12. Cover the exposed cabbage with brine, leaving 1" of headspace at the top. If you are having troubles with the cabbage floating to the top, you can weigh it down with a glass weight, OR even wedge a piece of the cabbage core on top to hold it down. Any cabbage that is exposed will need to be thrown away, but you were going to toss the core anyway, so it's no big loss.

  13. Affix a lid to the jar (fingertight only), and set aside in a room-temperature location, out of direct sunlight, for at least one week.

  14. You'll probably want to place a small dish or tray under the jar, as they have the tendency to leak a bit and spill over. Also, removing the lid after a day or so to "burp" the jar and release any pent-up gasses is also a smart idea.

  15. Taste and smell your kraut after one week. If it's tangy enough, move to the refrigerator for storage. If you like a bit more tang, simply allow to ferment for a bit longer.


Pick List:

sweet potatoes - parsnips - celeriac - shallot - carrots - kale - parsley -

radishes - garlic - fennel - eggs




Still sitting in a dry office on a very wet afternoon.  I have officially become a very broken record with Milli Vanilli’s “blame it on the rain” stepping in as my personal theme song.  Rain or no rain, there is still a lot to do between here and Cornish. Last week amidst an absolute downpour, field crew geared up for the foulest weather, planted garlic, and dug the celeriac and parsnip crop.  On dry days, they’ve been weeding the strawberry crop- an important practice for any perennial crop before they get a blanket of mulch in a couple of weeks. We are coming along on our “things to do before it gets too cold to do them” list… but next Wednesday we lose almost all of our crew.  Jasper, Strong, Garnet, and Roy head home to Jamaica next week. To say we are sad about it is a complete understatement. They are absolute assets to this farm and our families. But let’s not focus too much on that at the moment. Instead, let’s put all of our emotions into strawberry weeding, packing out vegetables, egg cleaning and carrot harvesting-  After 11 years of living up North, I think it’s safe to say, that’s the New England way.



Celery Root and Wild Rice Chowder

From Local Flavors Deborah Madison

1/2 cup wild rice 1 celery root (about 1 pound)

2 large leeks, white parts only 2 tablespoons unsalted butter

1 celery rib, diced 1 cup thinly sliced russet potato

1/4 cup chopped parsley 1 bay leaf

1 large thyme sprig sea salt and freshly ground pepper

2 cups veggie stock or chicken stock

2 cups half-and-half or milk truffle oil, optional

1. Cover the wild rice with 5 cups water in a small saucepan. Bring to a boil, then lower the heat. Cover and simmer for about 45 minutes, or until tender.

2. Thickly cut away the celery root skins, then quarter and chop the root into bite-sized pieces. You should have about 3 cups. Chop and wash the leeks.

3. Melt the butter in a soup pot. Add the vegetables, parsley, bay leaf, thyme, and 1 1/2 teaspoons salt. Cook over medium-high heat for about 5 minutes, then add the stock. Bring to a boil, reduce the heat to low, and simmer for 20 minutes. Add the half-and-half and simmer until the vegetables are tender. Taste for salt and season with pepper. To give the soup a creamy background, puree a cup of the vegetables and return them to the pot. If the soup is too thick, thin it with some of the rice water or additional stock.

4. Divide the soup among 4 to 6 bowls and then add a mound of the wild rice to each. Garnish each bowl with parsley and add a drop of truffle oil, if using, and serve.

4 fennel bulbs, trimmed (about 1 1/2 pounds) 1 tablespoon unsalted butter

1 tablespoon olive oil 2 pinches of sea salt

2 to 4 tablespoons heavy cream 1 tablespoon fresh lemon juice

If your fennel isn’t trimmed, cut off the stalks and fronds right where they grow out of the bulb. (Tip: save some of the lacy fronds for garnish or toss in a salad.) Remove any bruised or extremely tough outer leaves and trim the bottom. Cut the fennel into vertical quarters, making sure there is a bit of the core in each piece to keep them intact.

Melt the butter and olive oil in a large (12-inch) skillet that has a well-fitting lid. Add the fennel, arranging them so that they are all in a single layer and one of their cut sides is down. Cook gently over medium heat until browned, 5 to 8 minutes. Do not stir the fennel: you want to get a nice brown color going on the cut side. Gently turn the fennel using a pair of tongs. and brown the other side.

Sprinkle on some salt, and have a lid handy. Add about 1/4 cup of water and quickly cover the pan. Turn down the heat and braise the fennel until it is very soft and most of the water has evaporated (about 20 minutes.) Check on occasion and add a little more water if the fennel isn’t completely soft.

Remove the lid and pour in the cream. Simmer gently until the cream starts to thicken and glazes the fennel, about 5 minutes. Add the lemon juice, shaking the pan. Taste for salt or more lemon. Serve hot as a side dish or a first course.

serves: makes 25-30 ravioli (like 4 servings-ish) special equipment: a food processor

notes: This recipe uses a whole cup of pine nuts. I know they can be expensive, so feel free to swap in the nuts/seeds of your choosing (walnuts would be delicious). Most grocery stores carry decent quality fresh lasagna sheets in the refrigerated section if you don’t have a pasta roller at home (or don’t feel like making an extra hour of work for yourself).


2 tbsp ground chia seeds 1/2 cup + 3 tbsp water, divided

1 cup white spelt flour 3/4 cup whole spelt flour

1/2 tsp fine sea salt 1 tbsp extra virgin olive oil



1 medium sweet potato, roasted or steamed until very soft

1/2 cup pine nuts 1 clove garlic, smashed

juice of 1 lemon salt and pepper


kale pesto:

1/2 bunch of kale (about 4 stalks), leaves removed 2 cloves garlic, smashed

1/2 cup pine nuts 1/3 cup extra virgin olive oil salt and pepper

Make the dough: combine the ground chia seeds with 1/4 cup plus 2 tbsp water. Give it a stir and set aside until it forms a thick gel. Place the flours, sea salt, remaining tbsp of water, olive oil and chia gel into the bowl of an electric mixer. Mix on low speed until lightly combined (about 30 seconds). Switch to the dough hook on your mixer and knead on medium speed for 2 minutes (or knead by hand for about 5-7 minutes). Dough should be smooth and feel a bit sticky, but doesn’t leave residue on your fingers when you pinch it. Cover and set aside.

Make the filling: scoop sweet potato flesh into the bowl of a food processor. Add the pine nuts, garlic, lemon juice, salt and pepper. Pulse 10 times to break up the nuts. Scrape down the sides and turn it onto low for about 30 seconds until smooth and homogenous. Cover and set aside.

Make the pesto: place the kale leaves, pine nuts, garlic and 2 tbsp of the olive oil into the food processor. Pulse 10-15 times to break up the nuts and chop the greens a bit. Scrape down the sides. Put the food processor on high and drizzle the remaining oil into the feed tube until a smooth paste is achieved. Season to taste and set aside.

Sheet the pasta: cut the dough into 4 pieces. Take one of them and flatten it out, brushing some flour on both sides as you press into it. Feed it through the pasta roller at the “1” setting. Fold the sheet of dough in half and feed through again. Repeat this step 2 more times or until the sheet of dough is uniform width. Adjust the roller to setting 2. Feed lightly floured dough into the roller. Feed through at this setting 2-3 times. Flour the dough lightly again. Adjust the rollers to the “3” setting and feed the sheet of dough through twice. It should be fairly translucent, but not so thin that it would break if stretched too much. The sheets should be about 2 feet long. Repeat with remaining dough. Allow dough to dry for 15 minutes or so before filling and cooking.

Make ravioli: cut pasta sheets into 2 inch squares. Place a little bowl of water near your working area. Place a scant tablespoon of sweet potato in the middle of the square. Dampen two sides of the pasta square with your finger and fold the opposite side of the square over, pushing down on the seams to form a seal. Push down on edges with a fork to strengthen the seal. Repeat until dough/filling is used up. Lightly dust the shaped ravioli with flour, place in a dish and cover loosely with a tea towel until ready to cook.

Cook/plate ravioli: boil a large pot of water with a solid glug of olive oil in it. Place about 10 raviolis in the water at a time. When they all start bobbing at the surface (about 2-3 minutes), remove from the water with a slotted spoon. To serve: place a good schmear of kale pesto on your serving plate, place raviolis on top, put a few dabs more of pesto on top and a sprinkle of toasted pine nuts.